1 1/2 cups crushed vanilla wafers (about 45 cookies)
1/4 cup butter or margarine, softened
1/3 cup apricot preserves
1 carton (15 ounces) ricotta cheese
1/2 cup sugar
1 teaspoon vanilla extract
3 squares (1 ounce each) semisweet baking chocolate, chopped
1/2 cup finely chopped toasted almonds
1/4 cup chopped dried apricots
1 cup whipping cream, whipped
1/4 cup slivered almonds | | | Combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake at 375 degrees for 6 to 8 minutes or until the crust is lightly browned; cool. Spread preserves over crust. In mixing bowl, beat ricotta, sugar, and vanilla until smooth. Stir in chocolate, chopped almonds, and apricots. Fold in whipped cream. Spoon into the crust. Sprinkle with slivered almonds. Cover and refrigerate overnight. Makes 6 to 8 servings.
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