|1 pack||(18.25-oz) Pillsbury Plus yellow or white cake mix|
|½ cup||Butter or margarine; melted|
|½ cup||Almonds; finely chopped with food chopper|
|1 cup||Apricot preserves|
|1 pack||(8-oz) cream cheese; softened|
|⅓ cup||Apricot preserves|
Heat oven to 350 degrees. Spray 9x13-inch 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 ⅓ cup preserves. Carefully spread filling mixture over base. Combine reserved 1 cup base mixture and coconut; sprinkle over filling. Bake 30-40 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
THE PAMPERED CHEF
Downloaded from Glen's MM Recipe Archive, .
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