1 (16 oz.) can apricot halves
1 (7 oz.) jar Kraft marshmallow creme
1/4 c. sliced almonds, toasted
1 env. unflavored gelatin
2 tbsp. brandy
1 c. heavy cream, whipped

Drain apricots, reserving 1/2 cup syrup. Chop apricots. Soften gelatin in reserved syrup; stir over low heat until dissolved. Gradually add syrup to marshmallow creme, mixing until well blended. Stir in apricots, almonds and brandy; fold in whipped cream. Pour into 1 1/2 quart bowl. Chill until firm. Garnish with apricot slices and fresh mint, if desired. Makes 6 to 8 servings.