9 soft coconut macaroon cookies (1/2 of a 13 3/4 oz. pkg.)
1 c. ground pecans (blend or process nuts, 1/2 c. at a time)
3 tbsp. butter, melted
1/2 c. whipped 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 med. peaches, peeled, pitted and thinly sliced (1 1/2 to 3 c.)
2 tbsp. lemon juice
1/2 c. fresh raspberries or strawberries
1/4 c. apricot preserves
2 tsp. honey

CRUST: Cookie crumbs (2 cups), pecans, and butter. Press into pan (11 inch tart). Bake in a 350 degree oven for 15 to 18 minutes. Cool on wire rack.

FILLING: Chill medium mixing bowl and beaters. Beat whipping cream until soft peaks. Set aside. In another bowl, beat creamed cheese and sugar until fluffy. Add orange juice, vanilla, almond extract; beat until creamy. Gently fold in whipped cream. Turn mixture into cooled crust; spread evenly. Cover and chill for 2 to 4 hours. Before serving, toss peach slices with lemon juice. Arrange peaches and strawberries over filling.

GLAZE: In small saucepan combine preserves and honey; heat and stir just until melted. Strain glaze, if desired. Carefully brush or spoon the glaze over the fruit.

(Stroudsburg)