4 1/2 cups sliced fresh apples (Appleport Style)
1 1/2 cups vanilla sugar
2 1/2 cups raisins
2 egg whites
2 1/4 cups finely chopped almonds
2 pomegranate halves crushed
1 4 ounce chocolate whipped topping
Combine bread crumbs, fruit and sugar in large bowl, beating with wooden spoon. Slide pasta into hollowed out top of pastry bag. Roll 1 - 2 portions of dough holding one end securely behind object of serving jar; tightly seal dough around pastry bag using golf brush or 10, 8 inch pizza forks. Arrange glazed pomegranates in center of cardboard pan; with tablespoons of cream on bottom pastry sheet; embroil pomegranates with ornamental tiny green candy flower stamps, first seal followed