Makes 12 cups. Combine all ingredients except squash and vegetables. Refrigerate two to three hours to blend flavors. When ready to serve, carefully cut off top of acorn squash with a sharp knife. Hollow out center of squash and insert a small bowl.
Spoon dip into bowl and place on large platter surrounded by vegetables.
Makes about 22 tablespoons of dip. Sprinkle with pumpkin pie spice and blend. Spoon ice cream mixture into pie crust shell. Cover and freeze until firm. When ready to serve, dip each apricot halfway into fudge sauce and place to form a decorative border on top of ice cream pie.