1 1/4 c. graham cracker crumbs
1/4 c. sugar
5 tbsp. butter
1 c. dried apricots
2/3 c. sugar
1 c. ricotta cheese
1 tsp. vanilla

Stir together crumbs and sugar, add melted butter. Spread crumbs evenly in a 9" pie plate pressing onto bottom and sides. Chill for 1 hour.

Meanwhile, combine the 1 cup dried apricots and 1 cup water. Bring to boiling, cook, covered over low heat for 5 minutes or until tender. Add the 2/3 cup sugar, simmer, uncovered about 5 minutes slightly thickened. Cool.

Put mixture in blender or food processor, process until smooth. Add cheese and vanilla; blend until smooth. Spread in crust; chill several hours. Serve with Cool whip or whipping cream.