• 1 box (1 lb 2.3 oz.) pudding-included yellow or white cake mix
• 1/2 cup margarine or butter, melted
• 1/2 cup finely chopped almonds
• 1 cup apricot preserves

Filling:

• 1 (8 oz.) package cream cheese, softened
• 3/4 cup Splenda
• 2 TBSP all-purpose flour
• 3 tsp Grand Marnier
• 1 egg
• 1/3 cup apricot preserves
• 1/2 cup coconut

Heat oven to 350°F. Generously grease 13 x 9 inch pan. In large bowl, combine cake mix and margarine; mix at low speed until crumbly. Stir in almonds. Reserve 1 cup base mixture. Press remaining mixture in bottom of greased pan. Carefully spread 1 cup preserves over base.

In same bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well blended. Beat in 1/3 cup preserves at low speed. Carefully spread mixture over base. Combine reserved 1 cup base mixture and coconut; sprinkle over filling.

Bake at 350°F for 30 - 40 minutes or until golden brown anc center is set. Cool completely. Cut into bars. Store in refrigerator.

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

http://www.salemfirstpres.org/apricotalmondsquares.htm

Copyright © 2008 First Presbyterian Church of Salem