Apricot cheesecake (no bake)

Yield: 1 Servings

Measure Ingredient
17 ounces Apricot halves -- drain
Reserve juice
1 Envelope gelatin --
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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