Instructions: Roll wafers into crumbs. Pack crumbs on bottom of 8- or 9-inch square pan, reserving 1/2 cup for top. Cream butter & sugar, add well beaten egg yolks & mix well. Fold in stiffly beaten egg whites. Pour over crumbs. Spread apricots on top. Cover with cream & sprinkle with remaining crumbs.

Refrigerate at least 12 hours. Cut in squares to serve.

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