|17 ounces||Apricot halves -- drain|
|1||Envelope gelatin --|
|16 ounces||Cream cheese|
|1 teaspoon||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.
Recipe By : Knox Geletin Company
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