1 (9 inch) graham cracker crust
1 (1 lb.) can apricot halves, drained (reserve juice)
1 1/2 tbsp. cornstarch
1 (8 oz.) pkg. cream cheese, softened
1 (15 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla

Measure apricot juice with enough water to make 1 cup. Mix juice and cornstarch and bring to a boil and boil 1 minute. Cool. Whip cream cheese until light and fluffy. Gradually beat in condensed milk until well blended. Blend in lemon juice and vanilla. Pour into pie shell. Arrange apricot halves, cut side down, over the top of pie. Pour glaze on top and chill about 2 hours or until firm.