9 soft coconut macaroon cookies
1 c. finely chopped pecans
3 tbsp. melted butter
1/2 c. whipping cream
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
2 tsp. orange juice
1 tsp. vanilla
1/4 tsp. almond extract
2 to 4 peaches, pitted and sliced
2 tbsp. lemon juice
1/2 c. fresh raspberries
1/4 c. apricot preserves
2 tsp. honey
1/2 tsp. cinnamon

Crumble macaroons. Mix crumbs, pecans and butter. Press mixture into an 11 inch pan. Bake at 350 degrees for 15 minutes. Cool on wire rack.

Filling: Beat whipping cream on medium speed until soft peaks form; set aside. In small mixing bowl beat cream cheese and sugar until fluffy. Add orange juice, vanilla and almond extract. Gently fold in whipped cream. Turn mixture into cooled crust. Chill 2 to 4 hours.

Before serving toss peach slices with lemon juice. Arrange peaches and raspberries over filling.

Glaze: Combine preserves, honey and cinnamon in saucepan, heat just until melted. Spoon over fruit.