12 ounces vanilla wafers, crushed
1/2 pound butter, melted
2 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 pound canned apricot halves, cut and drained
4 ounces chopped pecans
2 cups heavy cream
In a 13 x 9-inch pan make a layer of half the crushed vanilla wafers. Mix together the butter, confectioners’ sugar, eggs and vanilla extract. Pour this over the vanilla wafers. Cover this mixture with the apricot halves, then sprinkle the chopped nuts over the top. Whip heavy cream until stiff and spread over apricots. Cover the top with the remaining half of the vanilla wafers. Refrigerate for at least 24 hours.