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Ingredients
- 17 ounce Apricot halves -- drain Reserve juice
- 1 env gelatin -- Unflavored
- 1/3 c. Sugar
- 16 ounce Cream cheese
- 1 tsp Vanilla extract
- 1 x Pie crust, chocolate wafer
Method
- In blender or possibly food processor, puree 10 apricot halves with reserved syrup; heat to boiling.
- Meanwhile, in large bowl, mix unflavored gelatine with sugar; add in warm liquid and stir till gelatine is completely dissolved, about 5 min.
- With electric mixer, beat in cream cheese and vanilla till smooth; let stand 10 min.
- Pour into prepared crust; refrigeratetill hard.
- Garnish with remaining apricot halves, sliced and, if you like, whipping cream.
