Serves 8.

2 (3 oz.) pkgs. light cream cheese
1/4 c. sugar
1/2 tsp. vanilla extract
1 prepared 8 inch pie shell
2/3 c. apricot preserves, warmed
1/4 c. cookie crumbs
6 fresh California nectarines, thinly sliced

Beat cream cheese with sugar and vanilla extract; spread over bottom of shell. Brush side and top edge of pie shell with some of the warmed preserves. Press cookie crumbs into glazed part of shell. Arrange nectarine slices sunburst fashion in pie shell so closely together that slices almost stand upright on their cut edges; fill center with remaining nectarine slices. Glaze with remaining preserves. Chill until serving time.