1 pk (15-oz) refrigerated pie
1 pk (8-oz) cream cheese;
1/2 c Sugar
1/4 c Sour cream
1/4 c Apricot spreadable fruit
1/2 -(up to)
1 ts Almond extract
1 c Coconut
1/2 c Chopped almonds
2 tb Brown sugar
1/2 c Apricot spreadable fruit
1/2 -(up to)
1 ts Apmond extract
1/2 c Whipping cream; whipped
2 tb Toasted coconut or almonds
8 -(up to)
10 Dried apricot pieces
Date: Tue, 27 Feb 1996 19:46:50 -0500
Recipe By: Pillsbury, 36th Cookoff Cookbook, Mar.’94
Prepare pie crust according to pkg. directions for one crust filled pie,
using 9″ pie pan. (Or make single crust homemade pie crust.)
Heat oven to 350 F. In large bowl, combine cream cheese and sugar. Beat
unitl smooth. Add remaining filling ingredients. Beat until well blended.
Pour into crust-lined pan.
In small bowl, combine all topping ingredients. Mix well. Spoon
teaspoonsfuls of topping evenly over filling. Bake at 350 F. for 35-45
minutes or until top is golden brown and center is set. Cool completely.
Garnish with whipped cream and coconut. Store in refrigerator.
NOTES : Per 1/10 tth of recipe: 450 calories, 27 g. fat, 113 mg. chol.
To toast coconut: spread on cookie sheet. Bake at 350 F. for 7-8 minutes or
until light golden brown, stirring occasionally.
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