Instructions: Drain apricots; reserving juice. Heat 1 cup apricot juice until it boils. Remove from heat; add gelatin; stir until desolved. Add ice cream to hot mixture. Stir until melted. Blend apricots in blender to get 1 cup apricot pulp. Stir into gelatin mixture. Chill until thick, but NOT SET, 25 to 35 minutes. Pour mixture into pie shell. Top with whipped cream and shaved chocolate. Wis/Gramma

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