Ingredients

Base
1 cup sweet biscuit crumbs
1/3 cup butter melted
Filling
1 1/2 tablespoons gelatine
1 cup apricot nectar
500g blockPHILADELPHIA Cream Cheese, softened
1/2 cup caster sugar
1 tablespoon lemon juice
3/4 cup cream lightly whipped
Topping
425g can apricot halves, drained
3/4 cup preserved cherries
3/4 cup apricot nectar
1 tablespoon caster sugar
3 teaspoons cornflour

Description

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