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This recipe was published in the cookbook put out by the Symphony League of Tupelo, Mississippi titled Great Performances.
APRICOT PARFAITS
1/2 gallon vanilla ice cream, softened
6 oz frozen lemonade thawed
12 oz frozen whipped topping
1/2 apricot preserves
fresh mint for garnish
Use mixer to blend ice cream, lemonade, whipped topping and preserves.
Spoon into parfait glasses.
Cover and freeze.
Before serving garnish with mint.
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