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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 envelopes unflavored gelatin |
2 cups apricot nectar, divided |
1 1/4 cups sugar, divided |
1 tablespoon cornstarch |
1/4 teaspoon salt |
1 (8-ounce) package cream cheese, softened |
1/4 teaspoon grated lemon rind |
2 tablespoons lemon juice |
1 cup whipping cream |
2 (9-inch) graham cracker piecrusts |
Directions:
1. Soften gelatin in 1 cup apricot nectar; set aside.
2. Combine 1 cup sugar, cornstarch, salt, and remaining apricot nectar. Cook over medium heat, stirring constantly, until thickened. Remove from heat, and add gelatin mixture. Stir until gelatin dissolves; cool 30 minutes.
3. Beat cream cheese in a medium mixing bowl; gradually add cooled apricot mixture, lemon rind, and juice, beating until smooth. Chill mixture 30 minutes.
4. Beat whipping cream until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold apricot mixture into whipped cream. Spoon filling evenly into piecrusts. Chill at least 3 hours.
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