Description
A chilled, creamy layered dessert with sweet apricot puree, whipped cream, and a buttery biscuit crust. Light, fruity, and perfect for summer gatherings or make-ahead treats.
Ingredients
Scale
- 1 can (15 ounces) canned apricot halves, drained
- 1 can (14 ounces) sweetened condensed milk
- 1 and 1/2 cups crushed digestive biscuits
- 1/3 cup unsalted butter, melted
- 2 tablespoons lemon juice
- 2 teaspoons unflavored gelatin powder
- 1 and 1/2 cups whipped cream
Instructions
- In a bowl, combine crushed digestive biscuits with melted butter. Press into an 8×8 inch glass dish to form a firm base. Chill while preparing the filling.
- Puree apricot halves in a blender until smooth.
- In a large bowl, mix the apricot puree with sweetened condensed milk and lemon juice.
- Dissolve the gelatin in a small amount of warm water, let cool slightly, then mix into the apricot mixture.
- Fold in the whipped cream gently until fully combined.
- Pour the mixture over the chilled biscuit base and smooth the top.
- Refrigerate for at least 4 hours, or until fully set.
- Optional: Garnish with additional whipped cream, chopped apricots, or biscuit crumbs before serving.
Notes
- Use room temperature condensed milk to help with mixing.
- Allow gelatin to cool slightly before adding to avoid curdling.
- Chill each layer briefly to keep them clean and defined.
- Cut with a warm knife for cleaner slices.
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 18g
- Sodium: 105mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: apricot delight, no-bake apricot dessert, apricot cream dessert, summer layered dessert, canned apricot recipe