1 can (30 oz.) apricot halves, drained, reserve syrup
1 envelope unflavored gelatin
2 (8 oz.) pkg. cream cheese
1 can Eagle Brand milk
1 tbsp. lemon juice
1 (4 1/2 oz.) whipped topping
Combine 1/2 cup syrup and gelatin. Stir over low heat until dissolved. Blend apricots in blender. Combine apricots and gelatin mixture. Beat cheese, milk and lemon juice. Stir in apricot mixture. Fold in whipped topping. Pour into graham cracker crust
Spring Blossoms
