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Apricot Dessert
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 Tab. sugar
Combine crumbs, melted butter and sugar. Press into 9 X 13 baking pan
and bake
325 for 10 minutes.
Cool
Filling:
1 pkg. (6oz) orange flavored gelatin
2 cups boiling water
1 tin (20oz) crushed pineapple
1 pkg. (8oz) cream cheese-softened
1 tin (15oz) apricot halves- drained and chopped
1 carton (8oz) frozen whipped topping - thawed
1/2 cup chopped walnuts
Method:
Dissolve gelatin in boiling water.
Drain pineapple and reserve the juice.
Add pineapple to gelatin and set aside.
Beat cream cheese and pineapple juice until smooth.
Stir in gelatin mixture. Chill until partially set- stirring occasionally.
Stir in chopped apricots and walnuts.
Gently fold in whipped topping.
Spoon filling onto the cooled crust . Refrigerate until firm- at least 3
hours
or best chilled overnight. Cut into 12 squares to serve.
   
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