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Apricot Pie

photo by:kraft
A fluffy cream cheese and canned apricot filling is poured into a graham cracker crust and chilled for an irresistible dessert.
40 min
3 hr 40 min
8 servings
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What You Need

can  (5 oz.) evaporated milk
cups  graham cracker crumbs
cup  sugar, divided
cup  margarine or butter, melted
can  (30 oz.) apricot halves, undrained
env.  KNOX Unflavored Gelatine
oz.  PHILADELPHIA Cream Cheese, softened
Tbsp.  lemon juice

Make It

PREHEAT oven to 325°F. Pour milk into medium bowl; freeze until ice crystals begin to form. Meanwhile, combine cracker crumbs, 1/4 cup of the sugar and the margarine; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool. Meanwhile, drain apricots, reserving 1/3 cup of the liquid. Pour liquid into small saucepan; sprinkle with gelatine. Let stand 1 min. Reserve seven of the apricot halves; cover and refrigerate until ready to use. Chop remaining apricots; set aside.

COOK apricot liquid on low heat 5 min. or until gelatine is dissolved, stirring occasionally. Beat cream cheese and remaining 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add gelatine mixture ; mix well. Gently stir in chopped apricots. Beat partially frozen milk with electric mixer on high speed until soft peaks form. Gradually add lemon juice, beating until stiff peaks form. Add to cream cheese mixture; stir with wire whisk until well blended.

POUR into crust. Refrigerate several hours or until firm. Top with the reserved apricots just before serving. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Size Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. This recipe makes 8 servings.
How to Soften Cream Cheese
Place measured amount of cream cheese on microwaveable plate. Microwave on HIGH 5 to 10 sec. or just until softened.
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