Warm each egglife wrap on a non-stick skillet, about 1-2 minutes per side, and let cool on a wire rack.
Using a stand mixer and a whisk attachment, beat butter and sweetened condensed milk on high speed (about 5 minutes). Add softened cream cheese on medium high. Add almond extract and combine until smooth.
Place one egglife wrap on a plate or cake stand and top with almond cream (about 2 tbsp). Add an egglife wrap on top and top with apricot jam (about 2 tbsp). Continue with alternate almond cream and apricot jam. For the final and top layer, spread with remaining almond cream and dust with cardamom, if desired.
Place in freezer for about 1 hour to help firm. Remove and enjoy!