Recipe - Apricot Pear Tart

1 1/3 cup Shortbread cookie or graham
cracker crumbs
2 tablespoon Sugar
One fourth cup Parkay margarine; melted
1 pack (4serving size) JellO
brand gelatin; apricot
flavor
1 cup Boiling water
2/3 cup Cold water
4 ounce Cool Whip whipped topping;
thawed
One half teaspoon Ground ginger
1 cn (16oz) pear halves; drained
Mint leaves
Cinnamon stick; cut into
3/4inch pieces

MIX together cookie crumbs, sugar and margarine in small bowl. Press crumb
mixture onto bottom of 9inch springform pan.

DISSOLVE gelatin in boiling water. Add cold water. Measure Three fourths cup
gelatin; set aside . Chill remaining gelatin until slightly thickened. Fold
in whipped topping and ginger. Spoon over crust.

CHILL measured gelatin until slightly thickened. Slice pears lengthwise,
cutting almost through stem ends; arrange on whipped topping mixture in
pan, fanning each pear slightly. Place mint leaf and cinnamon stick at stem
end of each pear. Carefully spoon thickened gelatin 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.

MAKES 12 servings, Prep time: 30 minutes, Chill time: 3 hours

From Favorite Recipes: JellO Easy Entertaining. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.