Creamy Fruit Pies Filling
|Cream cheese||8 Ounce|
|Cool whip||1 Cup (16 tbs)|
|Canned apricot halves||1 Pound (Drained)|
|Apricot jelly||3 Tablespoon|
Whip the cream cheese with the sugar until fluffy.
Add the softened Cool Whip, mixing well.
Spread over the baked shell.
Decorate with the apricot halves.
Melt the apricot jelly with the water and cool.
Cover the apricot halves with the cooled glaze.
Chill and serve.