1 can (17 oz.) apricot halves
1 1/2 c. boiling water
2 pkgs. (3 oz. each) apricot flavored gelatin
1 c. plain yogurt
2 c. Cool Whip

Drain apricots, reserving syrup. Add water to syrup, if necessary to measure 1 cup. Puree apricot in blender or food processor; set aside.

Dissolve gelatin in 1 1/2 cups boiling water. Add apricot syrup. Chill until consistency of thick egg white - 45 minutes to 1 hour. Stir in pureed apricots and yogurt until well blended. Gently fold in Cool Whip. Pour into lightly oiled 6 cup mold. Chill until firm. Unmold. 10 to 12 servings.