| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheesecakes, No bake | 1 | Servings | |
INGREDIENTS
| 17 | oz | Apricot halves, drain |
| Reserve juice | ||
| 1 | Envelope gelatin | |
| Unflavored | ||
| 1/3 | c | Sugar |
| 16 | oz | Cream cheese |
| 1 | t | Vanilla extract |
| 1 | Pie crust, chocolate wafer |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is a know-all”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3024
Calories From Fat: 1447
Total Fat: 164.7g
Cholesterol: 499.2mg
Sodium: 2457.3mg
Potassium: 1442.5mg
Carbohydrates: 361.5g
Fiber: 13.6g
Sugar: 325.5g
Protein: 44.9g