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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I keep this wonderful dessert recipe close at hand. It's easy to prepare, and it's so cool and satisfying on a warm summer day.Charlotte Cramer, Othello, Washington Ingredients:
1 can (14 ounces) apricot halves |
1 egg yolk |
1 can (12 ounces) evaporated milk |
1 package (3 ounces) cook-and-serve vanilla pudding mix |
1 pastry shell (9 inches), baked |
2 teaspoons cornstarch |
1 can (5-1/4 ounces) apricot nectar |
1/4 cup sliced almonds, toasted |
Directions:
1. Drain apricots, reserving 1/2 cup juice; set apricots aside. In a saucepan, combine egg yolk, milk and reserved apricot juice; stir in the pudding mix until smooth. Bring to a boil over medium heat; cook and stir until thickened. Chop 1/2 cup apricots; add to pudding. Pour into pastry shell. Refrigerate.
2. For glaze, combine cornstarch and apricot nectar in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cut the remaining apricots into thirds; arrange over pudding layer. Spoon glaze over top. Sprinkle with almonds. Chill until serving. Yield: 6-8 servings.
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