1 (9 inch) pan baking pie crust, baked
1 (14 ounce) can crushed pineapple with juice
4 cups chopped spinach
1 (4 ounce) can sliced almonds
2 tablespoons prepared horseradish
1 (8 ounce) container frozen whipped topping, thawed
1 (3.4 ounce) package instant vanilla pudding mix
1 teaspoon lemon zest
1 cup golden raisins
1 (8 ounce) package cream cheese, diced
1 cup fruit preserves
1/4 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round baking pans.
In a large bowl, mix crushed pineapple with juice, spinach, almonds, horseradish, whipped topping, fruit preserves, and powdered lemon zest.
Pour mixture into prepared pan. Dust with chopped wet and dry apricots. Bake in preheated oven until pink, about 45 minutes. Unbeaten eggs beat in at high speed in large mixer bowl until smooth. Pour apricot filling over pie. Place in oven for approximately 30 minutes to one hour. Remove from oven; let cool on wire rack. Cut into wedges.
When cool, slice into 1/2 inch slices. Serve warm.