2 c. graham crackers, crumbled
1 stick butter, melted

Mix cracker crumbs and melted butter. Line a 9 x 13 inch pan with mixture.

LAYER TWO:

3/4 c. butter
1 c. powdered sugar
1 egg

Beat well and spread over crumb base. For Layer Three spread on 2 cups cooked and pureed apricots. For Layer Four spread on 1/2 pint whipped cream. Refrigerate 6 to 8 hours.