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APRICOT ALMOND BLACK BOTTOM PIE

Servings:  8

1 cup chocolate wafer crumbs
3 tablespoons sugar
1/4 cup butter, melted
2  (15 1/4oz.) cans apricot halves
1  (8 oz.) package cream cheese, softened*
1 tablespoon vanilla extract*
toasted sliced almonds, optional


Preheat oven to 350°F

Combine wafer crumbs, sugar and butter. 
Press evenly on bottom and sides of 9-inch removable bottom tart pan.
Bake at 350°F, 6 to 8 minutes; cool.**

Drain apricots, reserving 2 tablespoons syrup.
Combine reserved syrup, cream cheese and vanilla extract. 
Spread on bottom of cooled crust.

Cut apricot halves in half, if desired; arrange over cream cheese mixture.
Chill.
Garnish with toasted sliced almonds if desired.

*Variation: May use 2 cups vanilla pudding in place of cream cheese and vanilla extract.

**Tip: For a shortcut, use a 9-inch no-bake prepared chocolate or graham cracker crumb crust. Fill as directed above.


Apricot Producers of California  www.apricotproducers.com