Apricot Bavarian Cream

Apricot Bavarian Cream

1 1/2 cups (8 oz) dried apricots
1 package (3 oz) orange-pineapple-strawberry-banana or lemon Jell-O
1/2 cup sugar
1 cup boiling water
1 cup cool whip
In saucepan cover apricots with water and bring to boil. Cover, reduce heat and simmer until tender, 15 to 20 minutes. Drain, reserving liquid. If necessary, add water to make 1 cup liquid. Mash apricots and set aside. Dissolve Jell-O and sugar in boiling water. Add apricot liquid and mashed apricots, cool. Blend cool whip and Jell-O mixture. Pour into a 1 1/2 quart mold or pile lightly in sherbet glasses. Chill until firm; remove from mold.