1 lb. pkg. cream filled cookies
1/2 stick butter
1/2 c. chopped nuts
1 lb. powdered sugar
1 (8 oz.) pkg. cream cheese
1 qt. canned apricots
1 env. Knox unflavored gelatin
Sugar to taste
1 tub lg. size whipped topping

Half chocolate, half white, such as Oreos. (I use a less expensive kind.) If you like, you may use all one flavor. Crush for crumbs.

Melt butter, add to crushed cookie crumbs; mix. Spread in bottom of 9 x 13 inch baking pan. Press down with hands. Bake 10 minutes at 350 degrees. Remove from oven and cool. While this is baking, open the apricots, drain part of juice, leaving about 3/4 cup. With fork slightly mash apricots in juice until slightly mushy. Add sugar to taste.

In small dish place 3 tablespoons warm water, sprinkle gelatin; let stand to soften. When softened, stir to mix; then add 1/2 cup hot water (or left over apricot juice) stir to dissolve. Add gelatin to apricots, mix in, place in refrigerator to chill.

Beat cream cheese and powdered sugar until light and fluffy. Add 1 cup whipped topping and mix in. When cookie crust is cold, spread cream cheese mixture over top. When apricots are cold, spoon and spread over cream cheese layer. Spread rest of whipped topping over top. Sprinkle chopped nuts over this and chill thoroughly before serving. Delicious. (To me the chocolate cookies add a delightful flavor.)