1 c. whipping cream, whipped
1 c. apricot puree
3/4 c. boiling water
1/4 c. sugar
1 sm. pkg. cherry gelatin
Pinch salt

Combine gelatin and boiling water. Add sugar and salt. Stir until dissolved. Cool until partially set. Beat until light and fluffy. Fold in apricot puree. Fold in stiffly whipped cream. Pour into oiled mold. Chill. Makes 8 servings.