1 (17 oz.) can apricot halves, drained
3/4 c. sugar
1 env. unflavored gelatin
2 1/2 c. apricot nectar
2 slightly beaten eggs
1 c. whipping cream
9 c. cubed angel cake
Maraschino cherries (optional-for garnish)

Slice 9 apricot halves for garnish; chop remaining. In saucepan combine sugar and gelatin; stir in apricot nectar. Cook, stirring frequently, until mixture comes to boiling. Stir a moderate amount into egg and return all to saucepan. Cook and stir until slightly thickened, 1-2 minutes. Chill until partially set.

Whip cream; fold into gelatin mixture with chopped apricots. Fold into cake cubes. Turn mixture into 13x9x2 inch baking pan. Chill several hours or overnight. Top with apricot halves and cherries. Yield 12 servings.