Apricot "Philly" Pie
Comment on this recipe
1-1/2 cups graham crumbs
1/3 cup melted margarine
1 can (20 ounces) apricot halves
1-1/2 teaspoon gelatin
1/4 cup apricot juice
1 package (3 ounces) Philadelphia Brand cream cheese
1/4 cup sugar
1 can (6 ounces) evaporated milk, chilled
2 tablespoons lemon juice
Mix crumbs and margarine. Press into a 9-inch pie pan. Chill. Drain apricot halves and set aside 7 halves for garnish. Save juice. Cut remaining halves into small pieces. Soften gelatin in 1/4 cup of apricot juice and dissolve over hot water. Mix cream cheese and sugar until smooth. Add dissolved gelatin.
Whip chilled milk with a cold rotary beater until fluffy. Add lemon juice and whip until stiff. Add cheese mixture slowly and continue mixing until thoroughly blended. Fold in cut-up apricots. Pour into chilled crust. Chill in refrigerator until firm. Garnish with 7 apricot halves.
Pat Weigandt Kleinsmith