Apricot Almond Squares

One 18.25-ounce package yellow cake mix with pudding
1/2 cup butter or margarine, melted
1/2 cup finely chopped almonds
1-1/3 cup apricot preserves, divided
One 8-ounce package cream cheese, softened
1/4 up sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 cup flaked coconut

Combine yellow cake mix and butter in a large bowl, and beat at low speed with an electric mixer until crumbly. Stir in almonds. Reserve 1 cup crumb mixture. Press remaining crumb mixture into a greased 13 x 9 x 2 inch pan. Carefully spread 1 cup preserves over crumb mixture, leaving a 1/4 inch border. Beat cream cheese at medium speed with an electric mixer until smooth; add remaining 1/3 cup preserves, sugar and next 4 ingredients, beating well. Carefully spread cream cheese mixture over top of preserves. Combine 1 cup reserved crumb mixture and coconut; sprinkle over cream cheese mixture. Bake at 350F for 30 minutes or until golden brown and center is set. Cool completely in baking pan on a wire rack. Cut into squares. Store in refrigerator.

Makes 3 dozen.

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Cajun Country -- New Iberia, Louisiana