| 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 | ts | 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
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