Apricot Pie - milk

Method

• Preheat oven to 325F.
• Pour milk into medium bowl; freeze until ice crystals begin to form.
• Meanwhile, combine cracker crumbs, 1/4 cup of the sugar and the margarine; press firmly onto bottom and up side of 9-inch pie plate.
• Bake 10 min.
• Cool.
• Meanwhile, drain apricots, reserving 1/3 cup of the liquid.
• Pour liquid into small saucepan; sprinkle with gelatine.
• Let stand 1 min.
• Reserve seven of the apricot halves; cover and refrigerate until ready to use.
• Chop remaining apricots; set aside.
• Cook apricot liquid on low heat 5 min.
• or until gelatine is dissolved, stirring occasionally.
• Beat cream cheese and remaining 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended.
• Add gelatine mixture ; mix well.
• Gently stir in chopped apricots.
• Beat partially frozen milk with electric mixer on high speed until soft peaks form.
• Gradually add lemon juice, beating until stiff peaks form.
• Add to cream cheese mixture; stir with wire whisk until well blended.
• Pour into crust.
• Refrigerate several hours or until firm.
• Top with the reserved apricots just before serving.
• Store leftover pie in refrigerator.