Apricot Sunrise Salad
6 to 8 maraschino cherries
1 can (17 oz.) apricot halves, drained
1 pkg. (3 oz.) Jell-O Brand Apricot Flavor Gelatin
3/4 cup boiling water
1 1/2 cups crushed ice
Place cherry in each of 6 - 8 individual molds or custard cups; top each with apricot half, cut side down. Combine gelatin and boiling water water in electric blender. Cover; blend at low speed until gelatin dissolves, about 1 minute. Add crushed ice; blend at high speed until ice melts, about 30 seconds. Pour into molds; chill until firm. Unmold; serve with remaining apricot halves and greens, if desired. Makes 6 to 8 servings.