1 (17 oz.) can apricot halves
1 (8 oz.) can crushed pineapple

Reserve liquid and add water to make 1 1/2 cups. Dissolve 2 packages (3 ounce each) of apricot flavor Jello in 2 cups of boiling water. Add measured liquid (1 1/2 cups as above) and chill slightly. Fold in fruit. Pour into 9 inch square pan. Chill until set. Blend 1/2 cup mayonnaise into 1 cup thawed Birds Eye Cool Whip and spread over set Jello. Sprinkle 1/2 cup Baker's Angel Flakes coconut over all and chill.