Recipe: Apricot Pie (using apricot nectar, Jello and whipped cream)

APRICOT PIE

1 (8 3/4 oz.) can apricot halves
1 (12 oz.) can apricot nectar, divided use
1 (3 oz.) pkg. Jello orange gelatin
4 tsp. lemon juice
1/4 tsp. almond extract
1 envelope Dream Whip whipped topping mix (or 1 cup whipped cream or Cool Whip)
1 (9-inch) baked pastry shell, cooled (or graham cracker crust)

Drain apricots, reserving syrup. Slice apricots. Add apricot syrup to nectar to make 2 cups. Bring 1 cup nectar to a boil.

Dissolve Jello gelatin in boiling nectar. Add remaining 1 cup nectar, lemon juice and almond extract. Refrigerate until slightly thickened.

Prepare whipped topping mix as directed on package; blend 1 cup whipped topping (or whipped cream) into 1 cup of the gelatin. Spoon into pastry shell. Chill until set, but not firm.

Meanwhile, chill remaining gelatin until very thick. Fold sliced apricots into thickened gelatin. Spoon onto pie. Chill until firm.

Garnish with remaining whipped topping or additional whipped cream.

---

Dear Pamela,

This recipe looks close to what you described. You could add some well-drained maraschino cherries when you add the apricots or in place of the apricots if you don't remember those being in it. I hope someone will have the exact recipe to share.

Happy Holiday Cooking!

Betsy