1 (8 oz.) pkg. cream cheese
1/4 c. sugar
1 c. heavy cream
1 tsp. vanilla
1/8 tsp. almond extract
1 (10 1/2 oz.) can apricot halves drain, reserve juice
1 env. unflavored gelatin
1 ready made graham cracker pie shell

Beat cheese and sugar until light and fluffy. Slowly add cream; stir in vanilla and almond extracts. Drain apricot halves; reserve syrup. Soften gelatin in 1/2 cup reserved apricot syrup; heat syrup mixture to dissolve gelatin. Stir gelatin mixture into cream cheese mixture; pour into pie shell; chill until set. Arrange apricot halves on top of pie in a decorative manner. Rechill.