Apricot Flip Flan
|Canned apricot halves||14 Ounce (1 Can)|
|Toasted almonds||1⁄2 Cup (8 tbs)|
|Lemon jelly powder||85 Gram (1 Regular Size Package)|
|Boiling water||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Cream cheese||4 Ounce, softened (1 Package)|
|Dessert topping mix||2 1⁄8 Ounce (1 Envelope)|
Oil a deep 9-inch pie pan, then drain-dry apricot halves on absorbent paper.
Space the same number of almonds as apricot halves over bottom of pie pan.
Cover each with an apricot half, cut side down.
Dissolve jelly powder in boiling water.
Add lemon juice and chill until syrupy.
Beat cream cheese and slowly add jelly.
Prepare dessert-topping mix and fold in jelly-cheese mixture.
Pour over apricots and chill several hours, or until firm.
Run a knife around the edge and invert