Ingredients

Base
1 cup sweet biscuit crumbs
1/3 cup butter, melted
Filling
1 tablespoon gelatine dissolved in
1/4 cup water
500g blockPHILADELPHIA Cream Cheese, softened
400g can condensed milk
1/2 cup lemon juice
1/2 cup apricot puree
1 tablespoon Grand Marnier (optional)
Topping
fresh or canned apricot halves
toasted flaked almonds

Description

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