Sift together flour, sugar, salt, and cocoa. Cut in shortening until mixture is the size of small peas.
Blend in vanilla and sprinkle with cold water. Toss lightly with a fork until moist enough to hold together. Form into a ball.
Roll out the crust between two sheets of waxed paper, place in dish, crimp edges and prick with a fork. Cut out cat faces from remaining dough and place on a baking sheet. Place coconut for whiskers. Cool.
Bake in a 400-degree oven for 8-10 minutes. Cool
Heat apricot juice until boiling. Remove from heat and add in Jell-O, stirring until dissolved.
Add vanilla ice cream, cut into pieces, to gelatin mixture, stirring until melted. Stir in the apricot pulp.
Chill until mixture is thickened but not set, 25-30 mins. Turn into cooled pastry shell and chill for 1 hour or until set. Decorate with whipped cream and pastry cut-outs.
0 servings