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  • 2 c. flaked coconut
  • 2 tbsp. sugar
  • 1 tbsp. flour
  • 2 tbsp. margarine, melted
  • 1 10 oz. jar strawberry preserves
  • 1 8 oz. pkg. cream cheese, softened
  • 3/4 c. sifted powdered sugar
  • 1/2 c. chopped pecans
  • 1 tbsp. milk
  • 2 tsp. almond extract
  • 1 c. heavy cream



Step 1

Combine the coconut, two tablespoons of sugar and flour. Blend in margarine and press onto bottom of a 9” spring form pan or 8” square pan. Bake at 350 for 10 minutes. Chill. Spread on half the strawberry preserves. Combine the softened cream cheese with ½ c. powdered sugar, chopped pecans, milk and almond extract. Blend well and spread over the layer of preserves. Combine the heavy cream and remaining ¼ c. powdered sugar, whip until stiff and spoon over cream cheese layer. Top with the remaining half jar of strawberry preserves. Refrigerate or freeze until firm.

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