No-Bake Apricot Cheesecake
2 graham cracker pie crusts, 9 inch
2 cans (15 ounces each) apricot halves in light syrup, drained (reserve syrup)
1 envelope unflavored gelatin
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 tablespoons lemon juice
1 container (4 1/2 ounces) frozen reduced-calorie whipped topping
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 mixtures; set aside. In large bowl, beat cream cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot-gelatin mixture. Fold in whipped topping. Turn into prepared pans.
To garnish: slice reserved apricot halves into pieces; arrange in two-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters.
Apricot glaze: combine 1/2 cup reserved apricot syrup and 1 teaspoon cornstarch. Cook and stir until glaze is thickened and clear. Cool. Spoon glaze evenly over top of cheesecake.