Saturday, December 18, 2010

Edith Cowan's Apricot Icebox Dessert

1 lb. vanilla wafers, crushed finely
2 c. cream, whipped with a little sugar added
1 large can of peeled apricots
1/2 c. chopped pecans
3/4 c. (1 1/2 sticks) margarine
1 1/2 c. powdered sugar
3 whole eggs

Melt margarine, add beaten eggs and sugar. Cook until thick, stirring often. Line a shallow pan with 2/3 of crumbs and pour the custard mixture over them. Lay apricot halves in rows, and sprinkle nuts over them evenly. Spread whipped cream over all and top with remaining crumbs. Chill overnight in the ice box before serving.

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