Roll wafers into crumbs. Pack crumbs on bottom of 8- or 9-inch square pan, reserving 1/2 cup for top. Cream butter & sugar, add well beaten egg yolks & mix well. Fold in stiffly beaten egg whites. Pour over crumbs. Spread apricots on top. Cover with cream & sprinkle with remaining crumbs. Refrigerate at least 12 hours. Cut in squares to serve. MRS JOHN T. (HARRIET) EVANS From the
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|Serving Size: 1 Serving (124g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 259 (66%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 315.4mg||97 %|
|Sodium 261.7mg||9 %|
|Potassium 128.8mg||3 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 24.2g|
|Protein 9.5g||14 %|
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Calories per serving: 392
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