1 (1 lb. 14 oz.) can apricots, drained & chopped (save syrup)
1 (1 lb. 4 oz.) can crushed pineapple, drained (save syrup)
1 (10 oz.) pkg. frozen sliced strawberries (not drained or thawed)
3 bananas, chopped
1 tbsp. unflavored gelatin
1 1/2 c. hot liquid drained from fruit
1 c. chopped pecans or walnuts
1/4 c. cold liquid (from fruit)

Place fruit and nuts in a bowl. Stir enough to coat bananas to prevent browning. Combine gelatin and cold liquid; allow to stand a while then add hot liquid. Pour over fruit. Spoon into 18 to 24 paper lined muffin cups. Freeze. Store in a tight plastic bag in the freezer. Peel off liner and serve on lettuce as frozen fruit salad or partially defrosted with ice cream for dessert. Yield: 18 to 24 servings.

Nice to have in the freezer for unexpected company. Cut the apricots with kitchen shears.