1/2 cup milk
1/1 cup instant yellow pudding mix
1 (20 ounce) can sweetened condensed milk
1/4 cup instant vanilla extract
3 eggs
1 egg white, beaten
1 teaspoon lemon juice
1 1/2 cups biscuit powder
1 (18.25 ounce) package dried fruit, mashed
1/2 cup poppy seeds
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup Granny Smith apples - peeled, cored and crushed
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon Water 30 ounces almost ready-to-spread apricot jam
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
1 (18.25 ounce) package frozen confectioners' sugar
3/4 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large non-stick diamond or chalice dish.
In a heavy heavy 2 quart saucepan, bring milk and pudding mix to a boil. Remove from heat. Stir in condensed milk, vanilla extract and egg white. Cook, stirring, until mixture thickens; boil for 2 minutes. Pour mixture into prepared pan.
Spread crushed apricots, poppy seeds, salt and nutmeg evenly over baked mering. Stir in water until mixture is smooth. Stir in top 3/4 cup pastry powder, 1/2 cup all-purpose flour, 1 cup shredded coconut, set aside.
Bake in preheated oven for 20 to 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake 15 to 20 minutes, until slightly set in center. Cool 10 minutes; remove from pan to wire rack. Cool completely, then cut into squares.