From Paulette Vickery's Recipe Collection

JELLO: APRICOT PEAR TART

desserts, fruits

1 1/3 cup shortbread cookie crumbs
2 tablespoon sugar
1/4 cup melted butter
1 pkg apricot gelatin, small
1 cup boiling water
2 cup cold water
1 3/4 cup cool whip
1/2 teaspoon ground ginger
1 can pear halves, 16oz
1 single mint leaves
1 single cinnamon sticks cut 3/4 inch

Mix together cookie crumbs, sugar, and butter in small bowl. Press crumb mixture onto bottom of 9 inch spring form pan. Dissolve gelatin in boiling water, add cold water, measure 3/4 cup gelatin and set aside. Chill remaining gelatin until slightly thickened. Fold in cool whip and ginger, then spoon over crust. Chill measured gelatin until slightly thickened. Slice pears lengthwise, cutting almost through stem ends. Arrange on cool whip mixture in pan, fanning each pear slightly. Place a mint leaf and cinamon stick piece at stem end of each pear. Carefully spoon thickened gelatin mixture over pears and filling. Chill until firm, about 3 hours. Run hot metal spatula or knife around edge of pan, before removing sides of pan.

Yield: 12 servings





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