Frozen Apricot Loaf

• 1 dozen almond macaroons
• 3 (17-ounce) cans apricot halves, drained and coarsely chopped
• 2 tablespoons lemon juice
• 2 cups whipping cream
• 1/2 cup sifted powdered sugar
• 1/2 teaspoon almond extract

1. Place macaroons on an ungreased baking sheet; bake at 325u0b0 for 25 minutes. Cool and finely crumble; set aside. Combine chopped apricots and lemon juice; set aside.
2. Beat whipping cream until foamy; add sugar, 1 tablespoon at a time, beating until soft peaks form. Add almond extract; beat well. Fold macaroon crumbs into whipped cream.
3. Alternate layers of apricot mixture and whipped cream mixture in a waxed paper-lined 9-inch loaf pan, beginning and ending with apricot mixture. Freeze overnight.
4. Unmold onto a chilled serving platter; let stand at room temperature 10 minutes. Slice and serve on chilled dessert dishes.

almond macaroons, apricot halves, lemon juice, whipping cream, powdered sugar, almond

Taken from www.myrecipes.com/recipe/frozen-apricot-loaf (may not work)