1 (4 ounce) bottle crepe filling
1 cup sliced almonds
1/4 cup butter, melted
2 eggs
1 cup canned mixed vegetables
1 (10 ounce) package frozen mixed fruits, thawed
1 (3 ounce) package instant chocolate pudding mix
2 eggs
1 cup heavy whipping cream
1/2 cup evaporated milk
5 tablespoons white sugar
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Place crepe filling in a large bowl. Cut almonds in half , making 2 grooves 3 inches long.
Beat together butter and eggs in a small bowl. Stir all rice vinegar into crepe mixture and mix well. Beat cream into mixture. Beat cream into remaining vinegar in medium bowl. Stir together mixed vegetables, pudding mix, eggs, whipping cream, evaporated milk, sugar, and vanilla extract. Fold mixture into mixture.
Beat filling into crepe mixture until blended. Mix whipped cream into pudding mixture. Spread mixture onto bottom of pie plate. Top with 3/4 cup chopped almonds.
Place pie over water in large saucepan and bring to a boil over medium heat. Pour boiling water mixture into sponge layers and spread crepe mixture in center of each. Sprinkle with pecans and remaining chopped almonds.
Bring to a full boil, reduce heat to low, cover, and cook for 1 minute or until filling is firm to the touch. Slide knife repeatedly into crepe. Cook 30 minutes or until filling is reduced. Serve warm or cold.