Bonnie ^O^


Here is an oldie. It has been around for a long time, but we never get tired of it. Easy to prepare, and it is made with most things you have in your pantry. I use canned fruits. You can use fresh if you have them. Feel free to change it up with berries, peaches, etc.

Photos are my own. Recipe from cookbook.

★★★★★ 4 votes
4 to 6
20 Min
10 Min


15.25 ounce cans of apricot halves, unpeeled is okay.
1/2 cup
baker's sugar (super fine) not granulated
cup of coarse ginger snap cookie crumbs
softened 8 ounce brick of philadelphia cream cheese
cup of reserved juice
a dollop of light whipped topping


1Assemble all the ingredients before you begin.
Select a glass baking dish, just large enough to hold one layer of apricots. You will need a hand mixer and beaters. You will need 2 cans of apricots and the juice of one can of apricots, baker's sugar, gingersnaps cookie crumbs, and cream cheese.
2Soften the cream cheese to room temperature.
3Place the apricots and one can of the juice and the superfine sugar in a medium saucepan. (You are just using one can of the juice) Heat to almost boiling, turn to simmer and cover. Don't allow the apricots to boil or it will tear them. Simmer 10 minutes. Drain the apricots and reserve the juice.
4Layer the apricots in a glass dish just large enough to hold them.
5In a small mixing bowl beat the cream cheese and 1/4 cup of the reserved sugar juice until it is smooth, and pourable consistency. Drizzle the mixture evenly over the apricots with a spoon.
6With the back of the spoon, smear the mixture over all the apricots as depicted in my photo. (Discard the rest of the juice)
7Sprinkle gingersnaps cookie crumbs evenly over the cream cheese mixture.
8Bake at 400 degrees for 10 minutes until filling is hot. The cookie crumbs will darken slightly. Serve warm immediately. (Refrigerate leftovers. We also like this dessert chilled.)
9Here is how it looks! Enjoy with a dollop of light whipped topping if desired.

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