Miss Lucille Smith
1 (17-oz) can Apricots, drained and pureed, reserving the juice.
Dissolve in 1 cup hot water:
- 1 package lemon juice
- 1/4 cup sugar
- dash of salt
Add Apricot Juice and Puree. Chill till slightly thickened.
- 1/2 cup cold milk
- 1 package Dream Whip, as directed on package.
Fold Dream Whip into Jello. Pour int cooled, baked 9″ pie shell. Chill till firm. Garnish with additional Dream Whip if desired.