---------- Recipe via Meal-Master (tm) v8.02
 
       Title: Apricot Almond Squares
  Categories: Cookies
       Yield: 3 dozen
 
  18 1/4 oz Pkg yellow cake mix
            -with pudding
     1/2 c  Butter or margarine, melted
     1/2 c  Finely chopped almonds
   1 1/2 c  Apricot preserves, divided
       8 oz Pkg cream  cheese, softened
     1/4 c  Sugar
       2 tb All-purpose flour
     1/8 ts Salt
       1 lg Egg
       1 ts Vanilla extract
     1/2 c  Flaked coconut
 
   Combine yellow cake mix and butter in large bowl. Beat
   at low speed until crumbly with an electric mixer.
   Stir in almonds. Reserve 1 cup crumb mixture.
  
   Press remaining crumb mixture into a greased
   13x9x2-inch baking pan. Carefully spreak 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.
 
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