APRICOT DESSERT 2
1/2 c. butter
1 c. confectioners' sugar
2 eggs, beaten
6 1/2 c. vanilla wafers, crumbed
2 c. heavy cream
2 (1 lb. 13 oz.) cans halved apricots
1 c. chopped pecans
Melt butter in top of double boiler. Add sugar and eggs; blend. Cook over boiling water, stirring constantly until mixture thickens, about 4 minutes. Gently pack 3/4 of crumbs in 15"x10" jelly roll pan. Spread cooked filling over crumbs. Spread half of whipped cream over filling. Arrange apricot halves on top of whipped cream. Spread nuts over apricots. Spread on remaining whipped cream and top with remaining wafer crumbs. Chill at least 24 hours. 16 to 20 servings.