Preheat oven to 350 degrees.
In a food processor add the eggs, cream cheese, sour cream, melted butter and process until smooth.
Add in the sugar, milk and spices and again process until mixture is very smooth and has no lumps.
Put the cooked and cooled gluten free Catelli pasta into a 9×9 square baking dish.
Add the chopped apricots and raisins and stir to combine.
Pour the liquid mixture from food processor over top the pasta.
Top with the ground up Corn Flakes.
Bake in the oven for 50 minutes.
Remove and let cool for 10 minutes.
Notes:
This dessert can be served both warm and cold depending on your preference.
I like it warm with a bit of whipping cream poured over the top.