Apricot Cheese Pie
|Crushed sweet cracker crumbs||3 Cup (48 tbs)|
|Grated nutmeg||1⁄2 Teaspoon|
|Cream cheese||1 1⁄2 Cup (24 tbs)|
|Sweetened condensed milk||1⁄2 Cup (8 tbs)|
|Lemon juice/4 dessert spoons||4 1⁄2 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Apricot jam||1 Cup (16 tbs)|
Put crumbs in bowl with nutmeg.
Melt butter; add enough to crumbs so that when squeezed in hands mixture will form firm ball.
Press firmly around sides and bottom of pie plate.
Refrigerate while preparing filling.
Add condensed milk and lemon juice; beat until smooth. (Or spin the 3 ingredients in food processor.)
Whip cream; fold into cheese mixture.
Pour into crumb crust; refrigerate while preparing topping.
Soften gelatin in 1 tablespoon water.
Add sugar and remaining water; stir over low heat until sugar has dissolved.
Boil, without stirring, 2 minutes; remove from heat.
Add gelatin; stir until dissolved.
Let cool a little; spoon over cream-cheese filling.
Refrigerate well before serving.
Garnish with a little whipped cream.