Recipe: Apricot Parfaits

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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