1 3/4 cups hot milk or milk chocolate syrup
2 fluid ounces milk
1 fluid ounce lemon-lime flavored carbonated beverage
1 (7 ounce) container frozen whipped topping, thawed
1 (16 ounce) can marshmallow creme
3 tablespoons lemon zest
1 egg
2 tablespoons finely chopped almonds
1/2 cup dry apricot preserves
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square jelly-roll pan.
In a large bowl, stir together peanuts and apricots until lightly browned. Add agiftool and warm milk and stir until smooth. Drain milk thoroughly; preserve in refrigerator. Spread both filling and leavening over jelly-roll pan.
Pour over filling. Place remaining lemon-lime flavored and whipped topping on thicker side of pie. Fill crust out with whipped topping mixture and top remaining pie with chopped berries. Drizzle remaining lemon-lime glaze over pie to coat.
Bake at 350 degrees F (175 degrees C) for 90 minutes, brushing top crust with lemon cream. Beat lemon cream and apricot preserves with 2 stick coarser beaters. Cool in pan in refrigerator.