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Creamy Fruit Dessert

3 tbsp. butter or margarine
1 can (3-1/2 oz.) flaked coconut
2 envelopes unflavored gelatin
1 can (12 oz.) apricot nectar
1/4 cup lemon juice
1/4 cup sugar
1 pt. heavy cream
1 tsp. vanilla
4 cups chopped or sliced fruit
1/2 cup chopped dates

Melt butter in a large skillet. Add coconut and cook over medium heat, stirring constantly, until golden brown. Reserve 2 or 3 tablespoons for garnish and press remainder onto the bottom of an 8x8-inch baking dish. Chill.

Meanwhile, soften gelatin in apricot nectar in saucepan. Stir in lemon juice and sugar and heat and stir over low heat until gelatin is dissolved. Chill until jelly like in consistency.

Using an electric mixer whip cream until almost stiff. Beat in vanilla and gelatin mixture. Continue to whip until stiff. Fold in fruit and dates. Turn into crust and chill several hours until firm. Serves 9 to 12.

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