Apricot Dessert Cake

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16 oz. cottage cheese

1 c. gingersnap crumbs (about 18 gingersnaps)

2 pkgs. unflavored gelatin

2 tbsp. fresh blueberries

4 tbsp. raspberry jam, strained

3 tbsp. lemon juice

3/4 c. Dixie Crystals dark brown sugar

2 tbsp. butter, melted

2 (1 lb.) cans apricot halves in syrup

16 oz. plain yogurt

1 tsp. vanilla

1 c. syrup drained from canned apricots

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