Ingredients
- 1 gelatin (envelope unflavored)
- 1 pie crust
- 500 gr apricot drain (halves)
- 450 ml cream cheese
- 65 gr sugar
- 4 gr vanilla extract
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
