|Canned apricot halves in light syrup||8 1⁄2 Ounce (1 Can)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Gelatin||3 Ounce (1 Package, 4-Serving Size, Jell-0 Brand Apricot Flavored)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Ice cubes||1⁄2 Cup (8 tbs)|
|Cool whip||1 3⁄4 Cup (28 tbs), whipped (Non Dairy Whipped Topping)|
Drain apricots, reserving syrup.
Combine syrup and water to make 1/2 cup; set aside.
Dice apricots and divide among individual parfait glasses.
Pour boiling water into blender.
Add gelatin, lemon rind and lemon juice.
Cover and blend at low speed until gelatin is completely dissolved, about 30 seconds.
Combine measured liquid and ice cubes to make 1 1/4 cups.
Add to gelatin and stir until ice is partially melted.
Then add whipped topping; blend at high speed 30 seconds.
Pour over fruit in glasses.
Chill until set, about 30 minutes.
Garnish with additional whipped topping and fruit, if desired.