APRICOT SALAD

1 (17oz) can apricot halves

1 lg. can crushed pineapple (save juice)

2 pkgs (3oz.) apricot Jello

1/2 c. mayonnaise

1 c. cool whip

Drain apricot halves and pineapple.  Add water to juice to make 1 1/2 cups.  Dissolve Jello in 2 cups boiling water.  Add 1 1/2 c. liquid.  Chill until thick.  Fold in fruit.  Blend mayonnaise into 1 cup cool whip.  Spread over gelatin.

Nora Stovall