Ingredients
- 15 pkg pillsbury
- 10 tart with removable bottom (pan)
- 9 pie (pan)
- 1 1/2 c whipping cream
- 12 oz apricot nectar
- 1 c apricot nectar
- 1 c whipping cream until stiff peaks form
- 11 oz cream cheese
- 1/2 c sugar
- 2 t amaretto
- 1/4 oz gelatin (envelope unflavored)
- 1 t lemon juice
- 1 t powdered sugar
- 1 t sugar
- 1 t vanilla
- 1 t flour
- 1/4 t almond extract
- 1/4 t nutmeg
combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat until smooth and creamy. Add lemon juice; blend well. Beat in apricot mixture until well blended. Fold in whipped cream. Spread over cooled baked crust; refrigerate 2 hours. In small saucepan, combine 1 T sugar and flour. Gradually stir in remaining 1/2 c apricot nectar. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in amaretto. Cool to room temperature. Pour over tart; spread evenly. Refrigerate until topping is set, about 30 minutes. In small bowl, beat 1/2 c whipping cream and powdered sugar until stiff peaks form. Pipe or spoon around edge of tart. Store in refrigerator.
