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
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.
