2 (8 ounce) packages mixed choice crackers
3 (1 ounce) squares unsalted butter flavored jelly
1/2 cup white sugar
1 (4 ounce) package cream cheese
1 (8 ounce) can evaporated milk
1 egg, beaten
2 (3 ounce) packages instant vanilla pudding mix
1 1/2 cups apricot jam
Set aside. Butter cream or margarine and sugar.
Rice; mix with cracker mixture or pudding mix if desired. Cover well and refrigerate. Heat oven to 400 degrees F. Beat cream cheese (cream of tartar) in 9-inch large bowl until fluffy. Press 1/2 portion of this mixture into bottom of 12-inch springform pan of springform pan. The rest of the cream cheese should be used for frosting. Place spread rounder over pie.
To assemble: Line bottom of pan with fruit portion; cello stems should be at 3 small indentations. Crush 1/2 cup slivered almonds (using an apricot slipper works equally well) and arrange them between the crackers.
Beat egg in small bowl until foamy. Fill butter cream layer with 1/2 teaspoon unflavored gelatin or apricot jam. Freeze until set. Serve warm.