This recipe was clipped from a newspaper, date unknown but judging from the information on the back this is from the 1940’s – 1950’s. Recipe is typed below along with a scanned copy.

Polly Apricot
Mrs. K. F. Pontius

Crush 1-2 pound nabiscos and put 1-2 of the crumbs in a 9-inch pan. Combine 1 cup powdered sugar, 1-2 cup butter and 2 beaten egg yolks. Cream until light and fluffy. Fold in beaten whites of 2 eggs. Mix well and spread over crumbs. Drain and crush 1 cup apricots and spread over above. Spread 1 cup cream, whipped, over the top. Add balance of nabisco crumbs and press down. Chill in refrigerator for 24 hours. Cut in squares and serve.