|Apricot halves||29 Ounce, drained, reserve syrup (1 Can)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Vanilla pudding||17 1⁄2 Ounce (1 Can)|
|Whipping cream||1 Cup (16 tbs), chilled|
Extend depth of 5-cup souffle dish by securing 4 inch band of double thickness aluminum foil around top.
Pour 2/3 of the reserved apricot syrup into blender; sprinkle gelatin on syrup.
Heat remaining apricot syrup until syrup boils; pour into blender.
Blend on low speed until gelatin is dissolved, about 1/2 minute.
Add apricot halves; blend on high speed until apricots are pureed, about 1 minute.
Fold pudding into apricot mixture.
Beat whipping cream in chilled bowl until stiff; fold into apricot-pudding mixture.
Pour into souffle dish.
Cover with plastic wrap and chill until firm, about 4 hours.
(Can be served immediately.) Especially pretty with a garnish of maraschino cherries and frozen whipped topping.