1 (19 ounce) can apricot preserves
1 1/2 cups water
1/2 cup milk
1 1/2 teaspoons vanilla extract
1 (3 ounce) package instant vanilla pudding mix
1 (7 ounce) can sliced apricots
1 (8 ounce) package cream cheese, softened
1 teaspoon water
1/3 cup chopped pecans
1/4 cup sliced almonds
Preheat oven to 375 degrees F (190 degrees C). Beat together the apricot preserves, water, milk, and vanilla. Dip the sliced pecans in the vinaigrette, place back into the foil lined 8 inch cavity of the jelly mold. Place the remainder of the peeled and white bananas in the same cavity. Reserve the remaining peel for garnish and crumble. Fill jelly mold with cream cheese and water. Place slices of pecans on top of the pie, leaving a large gap of about 1/4 inch.
Bake in preheated oven for 30 minutes, until blue. Remove Pan from oven. Let pie cool pie completely as it should.
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