Yield: 8 Servings
|½ pounds||Vanilla wafers|
|1 cup||Powdered sugar|
|1 cup||Cream; whipped|
|2 \N||Eggs; separated|
|1 cup||Cooked dried or canned apricots; sieved|
Roll wafers into crumbs. Pack crumbs on bottom of 8- or 9-inch square pan, reserving ½ cup for top. Cream butter & sugar, add well beaten egg yolks & mix well. Fold in stiffly beaten egg whites. Pour over crumbs. Spread apricots on top. Cover with cream & sprinkle with remaining crumbs.
Refrigerate at least 12 hours. Cut in squares to serve.
MRS JOHN T. (HARRIET) EVANS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .