Apricot cheesecake (no bake)
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 17 | ounces | Apricot halves -- drain |
| Reserve juice | ||
| 1 | Envelope gelatin -- | |
| Unflavored | ||
| ⅓ | cup | Sugar |
| 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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