2 cups margarine, melted
1 cup butter
1/2 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 (6 ounce) can pineapple juice
2 (4 ounce) blintzes
1 cup sliced apricots
In a large bowl, cream together margarine, brown sugar, eggs, and vanilla until smooth. Beat in pineapple juice. Stir it into young mixture by hand. Scrape batter from freezer and scoop into serving bowl.
Bake in preheated oven for 60 to 65 minutes, or until knife inserted in center comes out clean. Cool before serving.