2 eggs, beaten
2 tablespoons vegetable oil
2 teaspoons white sugar
3 teaspoons baking powder
2 tablespoons all-purpose flour
2 teaspoons dried apricots
1/2 quart vegetable oil
1 pound white sugar cane, pitted and sliced
1 cup raisins
2/3 cup chopped walnuts
1 cup chopped walnuts
1 teaspoon lemon zest
1 cup chopped cherries
1 (12 ounce) package strawberries, sliced
1 pint cream cheese
1 cup whipped topping
Place eggs in a medium bowl. Mix together oil, sugar, baking powder and flour. Beat in apricots, sugar, raisins, cherries and nuts. Coat an 8x8 inch pan. Preheat oven to 375 degrees F (190 degrees C). Sift together 1/2 cup oil, filling into a small saucepan. Make a well in center of the creamed mixture. Pour in beaten cream cheese, cream cheese, whipped topping and lemon zest.
Place a sheet of waxed paper over the top of a pie crust. Rub the sugar mixture in the waxed paper. Bake half of the baked crust in the preheated oven for 40 minutes or until a toothpick inserted into the center of the pie comes out clean.
While the crust is being baked, beat together fruit preserves with cooking liquid until frosty. Serve pie chilled. Allow to cool.