17 oz Apricot halves — drain
Reserve juice
1 Envelope gelatin —
Unflavored
1/3 c Sugar
16 oz Cream cheese
1 ts Vanilla extract
1 Pie crust, chocolate wafer
In blender or food processor, puree 10 apricot halves with reserved syrup;
heat to boiling. Meanwhile, in large bowl, mix unflavored gelatine with
sugar; add hot liquid and stir until gelatine is completely dissolved,
about 5 minutes. With electric mixer, beat in cream cheese and vanilla
until smooth; let stand 10 minutes. Pour into prepared crust; chill until
firm. Garnish with remaining apricot halves, sliced and, if desired,
whipping cream.
Yields
1 Servings