Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  crushed vanilla wafers -- (about 45 cookies)
     1/4           cup  butter or margarine -- softened
     1/3           cup  apricot preserves
  1             carton  ricotta cheese -- (15 ounces)
     1/2           cup  sugar
  1           teaspoon  vanilla extract
  3            squares  semisweet baking chocolate -- (1 ounce each)
                        -- chopped
     1/2           cup  finely chopped toasted almonds
     1/4           cup  chopped dried apricots
  1                cup  whipping cream -- whipped
     1/4           cup  slivered almonds -- toasted

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.

Nutritional Information:

2602 Calories (kcal); 185g Total Fat; (62% calories from fat); 42g Protein; 211g Carbohydrate; 575mg Cholesterol; 815mg Sodium