1 lb. can apricot halves, best quality
3 oz. pkg. cream cheese, softened
2 tsp. lime juice (or lemon)
2 tbsp. sour cream
1/2 c. finely rushed gingersnaps

Thoroughly drain apricot halves on paper towels and gently pat cavity dry. Blend cream cheese, lime juice and sour cream until fluffy; add gingersnap crumbs and mix. Put apricot halves together sandwich style with filling in the middle and secure with ruffled toothpicks.