1/2 c. butter
1/3 c. sugar
1 1/2 c. corn flake crumbs
1 can apricot halves, drained (reserve syrup)
1 env. (8 oz.) cream cheese, softened
1 can Eagle Brand sweetened milk
2 tbsp. lemon juice
1 container (4 1/2 oz.) whipped topping
1 env. gelatin

Reserve 2 tbsp. corn flake crumbs for garnish. Cook butter and sugar in small saucepan until mixture boils. Remove from heat. Mix in corn flake crumbs. Press in bottom of 9 inch springform pan.

Combine 1/2 cup reserved syrup and gelatin. Stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnish. Blend remaining apricots on high speed in blender until smooth.

Combine apricot and gelatin mixture; set aside.

In large bowl beat cheese until smooth. Add sweetened condensed milk and lemon juice. Mix well, stir in apricot gelatin mixture, fold into whipped topping. Turn into prepared pan.

To garnish slice reserved apricot halves into pieces. Cluster around top of cake. Add mint leaves to clusters if desired. Sprinkle corn flake crumbs around outer edge of cake. Chill 3 hours.

APRICOT GLAZE:

1/2 c. reserved syrup
1 tsp. cornstarch

Cook and stir cornstarch and 1/2 cup syrup until thick and clear. Cool. Spoon glaze evenly over top of cake.