- 1-1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons melted butter or margarine
- 1 cup Sun-Maid apricots
- 1 cup water
- 2/3 cup sugar
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1/2 cup whipping cream
- 1 tablespoon powdered sugar
STIR together graham cracker crumbs and 1/4 cup sugar.
STIR in melted butter until moistened.
SPREAD in 8-inch round baking dish pressing onto bottom and 1-inch up sides.
CHILL for 1 hour.
Meanwhile, COMBINE apricots and water
and bring to boiling.
COOK covered over low heat for 5 minutes or until tender.
STIR in 2/3 cup sugar and simmer, uncovered, for 5 more minutes or until
COOL and transfer mixture to blender container or food processor bowl.
PROCESS until smooth.
ADD ricotta cheese and half the vanilla and blend until smooth.
SPREAD mixture in cooled cracker crust.
CHILL for several hours.
To SERVE, beat whipping cream, the
remaining 1/2 teaspoon vanilla, and the powdered sugar until stiff peaks
PIPE or spoon whipped cream around the edge of dessert.
Makes 6 to 8 servings.