Recipe - Apricot Almond Squares

1 pack (18.25oz) Pillsbury Plus
yellow or white cake mix
One half cup Butter or margarine; melted
One half cup Almonds; finely chopped with
food chopper
1 cup Apricot preserves

FILLING
1 pack (8oz) cream cheese;
softened
One fourth cup Sugar
2 tablespoon Flour
1/8 teaspoon Salt
1 teaspoon Vanilla
1 Egg
1/3 cup Apricot preserves
One half cup Coconut

Heat oven to 350 degrees. Spray 9x13inch Baker with vegetable oil spray.
Combine cake mix and butter using Pastry Blender in Batter Bowl. Stir in
almonds. Reserve l cup of mixture for filling. Press remaining base
mixture in bottom of Baker. Carefully spread 1 cup preserves over base.*

Combine cream cheese, sugar, flour, salt, vanilla and egg in Batter Bowl
until well mixed. Stir in 1/3 cup preserves. Carefully spread filling
mixture over base. Combine reserved 1 cup base mixture and coconut;
sprinkle over filling. Bake 3040 minutes or until golden brown and center
is set. Cool completely. Store in refrigerator. 36 bars.

TIP: *For ease in spreading, preserves can be warmed slightly.

"TURNING OUT THE BEST" RECIPE

BOOK, PILLSBURY

THE PAMPERED CHEF

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.