Preparation:
Combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 3750 for 6-8 minutes or until the crust is lightly browned; cool. Spread preserves over crust. In a mixing bowl, beat ricot- ta, sugar and vanilla until smooth. Stir in chocolate, chopped almonds and apri- cots. Fold in whipped cream. Spoon in- to the crust. Sprinkle with slivered al- monds. Cover and refrigerate overnight. |