Start 4-6 hours before serving. Cook 2 handfulls of dried apricots, boiling them in a cup of water. When they’re soft, they’re done. Put the apricots in a blender, puree them, and set aside. Now make orange Jello (use either one large package of orange Jello or two small ones) but substitute the apricot puree for some of the boiling water that’s called for in the gelatin recipe (for example, instead of 4 cups of boiling water, use 2 cups of boiling water, and add 2 cups of apricot puree). Put the gelatin/apricot mixture in the fridge to solidify. In an hour, whip 1 cup of cream (or substitute cold cool whip). Take the near-solid gelatin/apricot mix out of the fridge, put it into a Cuisinart mixer with the whipped cream, and fold the whipped cream into the semi-solid jello with a wire whip (don’t use a food processor; it will overmix). Then put the mixture back into the fridge until it gets solid.