Apricot Almond Squares

Directions

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 13×9×2-inch baking pan.

Carefully spreak 1 cup preserves over crumb mixture, leaving a ¼ inch border.

Beat cream cheese at medium speed with an electric mixer until smooth; add remaining ⅓ 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 350℉ (180℃) F 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.