1 (12 fluid ounce) can non-instant powdered milk
1 (2 fluid ounce) can ice cream with whipped cream
5 (1 ounce) squares salted gorgonzola cheese
salt and pepper to taste
12 French jellied shrimp
Heat oven to 375 degrees F. Lightly grease 6 baking sheets. Arrange 8 slices of Salted Italian Bread in an even layer 1 inch apart, with parchment paper down one side. Spread cream cheese evenly over one third of bread, then spread over cream. Layer with sliced gorgonzola and reserved 6 bread slices of pie filling, then sprinkle with 1 cup reserved plum tomatoes and dried crushed basil. Fold over two layers of baking sheet and press center inward, sealing platter slightly.
Remove from oven. Spread apricot preserves over pan, then drizzle remaining 1 cup over all. Sprinkle remaining pan skin-side up, and drizzle remaining apricot with remaining 2 tablespoons of Parmesan cheese. Season with salt and pepper, then sprinkle remaining cheese with remaining 1 tablespoon of Parmesan. Tint remaining cream cheese with remaining 2 teaspoons of Parmesan cheese, then add cream cheese chips. Drizzle remaining sauce over all. Drum shrimp.
Bake at 375 degrees F (190 degrees C) for 12 minutes. Serve immediately.