Title: Apricot torte
 Categories: Dessert
      Yield: 8 Servings
 
    1/2 lb Vanilla wafers
    1/2 c  Butter
      1 c  Powdered sugar
      1 c  Cream; whipped
      2    Eggs; separated
      1 c  Cooked dried or canned
           -apricots; sieved
 
  Roll wafers into crumbs. Pack crumbs on bottom of 8- or 9-inch square
  pan, reserving 1/2 cup for top. Cream butter & sugar, add well beaten
  egg yolks & mix well. Fold in stiffly beaten egg whites. Pour over
  crumbs. Spread apricots on top. Cover with cream & sprinkle with
  remaining crumbs. Refrigerate at least 12 hours. Cut in squares to
  serve.
  
  MRS JOHN T. (HARRIET) EVANS
  
  From the , Fort Bliss Officers Wives
  Club, Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,