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HEAT oven to 350°F.
CUT 10 wafers in half. Finely crush remaining wafers; mix with margarine. Press onto bottom of 9-inch springform pan. Stand halved wafers around edge of pan, overlapping edges slightly and pressing cut sides firmly into crumbs to secure. Bake 5 min.; cool.
BRING pudding mix, milk and cream to full rolling boil in saucepan on medium heat, stirring constantly. Pour into crust. Refrigerate 3 hours.
TOP with fruit. Heat preserves until melted; spoon over fruit. Refrigerate 1 hour.