1/2 c. butter
1/3 c. sugar
1 1/2 c. Kellogg's corn flake crumbs

Cook butter and sugar in small saucepan until mixture boils. Remove from heat. Stir in cornflake crumbs. Press in bottom only of pan. Refrigerate.

FILLING:

2 (16 oz.) cans apricots, drained (reserve syrup)
1 env. unflavored gelatin
2 (8 oz.) pkg. cream cheese, room temperature
1 can Eagle Brand milk
2 tbsp. lemon juice
1 (4 1/2 oz.) carton Cool Whip

Combine 1/2 cup reserved syrup and gelatin. Stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnishes. Blend remaining apricots in blender until smooth. Add gelatin mixture. Set aside.

In large bowl, beat cheese until smooth. Add Eagle Brand and lemon juice. Mix well. Stir in apricot gelatin mixture. Fold in Cool Whip. Pour into prepared pan. Slice reserved apricot halves into 5 slices each and garnish as desired (make flowers, 5 petals each, center with cherry, etc.) or other garnish. Best to be made day before it is to be served.