Contributed by: Deb Luce, Summerville
“One of my greatest joys in life was making holiday dinners with my mom. She has been gone for almost 18 years now, but my memories and this recipe lives on. My recipe box has become one of my most treasured possessions with her recipes, my grandmothers, aunts, and others who will live on in my heart and through my cooking and baking.
My mom and I took turns making this Apricot Jell-O Layered Dessert every year for Thanksgiving and now my daughter makes it as well. Over the years, it has been tweaked a bit. Rather than be served with dessert, we served it with the main dinner. The beautiful apricot color is perfect accompaniment to your Thanksgiving menu. It can be made a day or two ahead of time.”
2 cups crushed pretzels
3 teaspoons sugar
¾ cup butter or butter substitute
8 ounces cream cheese, softened
1 cup sugar
4 ounces nondairy whipped topping
2 small (3.4-ounce) boxes apricot Jell-O
1 cup boiling water
1 to 2 cups softened vanilla ice cream
1 (15-ounce) can of apricots, drained and cut into bite-size pieces
For the first layer: Preheat oven to 350 degrees. Press the ingredients into 9x13-inch pan. Bake for 8 to 12 minutes. Remove and let cool.
For the second layer: Combine ingredients. Spread over cooled crust and refrigerate at least 1 hour.
For the third layer: With your electric mixer on lowest speed, mix apricot Jell-O with hot water until dissolved. Add the vanilla ice cream and beat into hot Jell-O until all ice cream is dissolved.
Stir in by hand the drained apricots, and spread or pour this over the cream cheese layer. (Or leave the apricots in halves and place on top of the ice cream mixture.)
Chill in refrigerator.
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