1 (29 oz.) can apricot halves, drained (reserve syrup)
2 envs. unflavored gelatin
2 c. vanilla pudding
1 c. chilled whipping cream

Extend depth of 5 cup souffle dish by securing 4 inch band of double thickness aluminum foil around top. Pour 2/3 of reserved apricot syrup in blender; sprinkle in gelatin. Heat remaining apricot syrup to boiling point. Pour into blender and blend on low until gelatin dissolves (about 1/2 minute). Add apricot halves; blend on high speed until pureed (about 1 minute). Fold pudding into apricot mixture. Beat whipping cream in chilled bowl until stiff; fold into apricot pudding mixture. Pour into souffle dish. Cover with plastic wrap and chill until firm (about 4 hours). Can be served immediately.