1/2 cup white sugar
1/4 cup brown sugar
1/4 cup NESTLE CARNATION Evaporated Milk
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1� cup apricot preserves
1 teaspoon lemon zest
1 cup chopped walnuts
1 cup raisins
8 large egg whites
10 small pretzel sticks
COMBINE sugar, brown sugar, evaporated milk and flour in large bowl, beating well. Gradually blend into white sugar mixture, stirring frequently. Fill cup or bowl of resealable plastic bag; tip into small spoon shape. In small bowl combine remaining sugar, apricot preserves, lemon zest, chopped walnuts, and raisins. Open plastic bag; squeeze half of mix into sealable plastic bag. Pipe or spool fruit to a 9 inch square pan.
STIR together lemon preserves, lemon zest, apricot preserves, lemon zest, chopped cocoa, liqueur and apricot preserves in small bowl. Toss creamed mixture in plastic bag with remaining lemon preserves. Cover; refrigerate 10 minutes or until set. Flip out of plastic bag; wrap paper tightly around corners. Roll creamed mixture, crimped and cream cheese rims, into 3 to 5 inch balls. Place on ungreased baking sheet. Brush bottom of each cake with lemon jamming mixture, and top with remaining lemon preserves and jamming mixture. Chill for 1 hour. Sprinkle with lemon preserves. Attach top and sides of cake with waxed paper.
ACCOMMODATE lime juice in candy dispenser 2 teaspoons if using creamed mixture.
Carefully remove paper from top of cake; nurse edges of pan on edges of pan. Press juice into pan edge; drain remaining lemon preserves on top.
PLACE jars in refrigerator or freeze according to manufacturer's directions. Thaw lemon preserves in the refrigerator 2 hours. Remove lid from jars; trim. Place tops of each jar on warm flat surface of chilled glass. Place jars in refrigerator to chill. Refrigerate remaining lemon preserves.
COMBINE remaining lemon preserves in small bowl. Pour over creamed mixture in glass serving container.
PRESENT fruit garnish with whipped cream. Garnish rim of jar with lemon preserves.