Combine crumbs and margarine. Reserve 2 tablespoons crumb mixture; press remaining crumb mixture onto bottom of 9-inch spring-form pan. Chill.
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and brandy, mixing at medium speed on electric mixer until well blended. Gradually add gelatin; mix well. Beat in marshmallow creme. Place juice and apricots in blender container or food processor work bowl; process until smooth. Add to cream cheese mixture, mixing until well blended. Fold in whipped topping and peel; pour over crust. Top with reserved crumb mixture. Chill several hours or overnight. Top with apricot slices just before serving, if desired.
Yield: 8 to 10 servings.
Substitute 17 oz apricot halves, drained for apricots.
Cajun Country -- New Iberia, Louisiana