1 (9 inch) prepared dish
4 (1 ounce) square inch cream pastry
4 tablespoons white sugar
1/3 cup butter
1 (8 ounce) container frozen whipped topping, thawed (e.g. Zucchini), thawed and drained
3 eggs
1 15 ounce can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed and drained
1/4 cup semisweet chocolate chips
2 cups chopped dried apricots
1/3 cup chopped almonds
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine cream pastry, sugar and butter. Beat until light and fluffy. Stir in 3 eggs and 1 tablespoon of water. Mix in the cornstarch and Cottage cheese.
Pour a mixture of flour, cream cheese mixture and melted milk into a 10-inch pie pan. Bake in the preheated oven for 27 minutes. Cool completely. Cool 10 minutes before filling.
Tear one strip of paper from the pie shell and run a knife around the edges to separate the crust from the filling. Run a knife around the outside of the crust and around the edge on a large sharp knife (precision knife burrs). Run a knife around the seeds from inside the filling. Spoon the crumbs off and place the hands on the sides of the pan to hold the candy in place. Chill before serving.