1 roll refrigerator butterscotch nut cookies
1 tbsp. unflavored gelatin
1/4 c. cold water
1 can (2 1/2 c.) apricot pie filling
1 pt. vanilla ice cream

Lightly grease and sugar bottom and sides of a 9 inch pie pan; cut cookie dough into slices 1/8 inch thick. Line bottom and sides of pan with cookie pieces, overlapping slightly to form a scalloped edge. (Use about 1/2 roll.) Bake at 375 F. for 8-10 minutes until light golden brown.

Soften gelatin in cold water. Heat pie filling, gradually stir in gelatin; bring to boil. Add ice cream; stir until well blended. Spoon mixture into cookie crust. Chill until firm (about 2 hours). Keep refrigerated.