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Ingredients

• Servings: 16
• 2 cups finely crushed butter cookies (about 30 cookies)
• 1/3 cup butter, melted
• 1 15-1/4-ounce can unpeeled apricot halves
• 3 8-ounce packages cream cheese, softened
• 1 cup sugar
• 1-1/2 teaspoon vanilla
• 3 eggs
• 1 10-ounce jar low-calorie apricot spread
• 1/4 cup apricot nectar

Description

Bakespace