1 pkg. pudding included yellow or white cake mix
1/2 c. butter, melted
1/2 c. finely chopped almonds
1 c. raspberry jam

FILLING:

8 oz. pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1 tsp. vanilla
1 egg
1/3 c. raspberry jam
1/2 c. coconut

Heat oven to 350 degrees. Generously grease 13"x9"x2" pan. In large bowl combine cake mix and butter at low speed until crumbly. Stir in almonds. Reserve 1 cup crumb mixture for filling. Press remaining mixture in bottom of greased pan. Carefully spread 1 cup of slightly warmed jam over base.

In same bowl beat cream cheese, sugar, flour, salt, vanilla and egg until well blended. Stir in 1/3 cup of jam at low speed. Carefully spread filling mixture over base. In small bowl combine reserved 1 cup crumb mixture and coconut; mix well. Sprinkle over filling.

Bake at 350 degrees for 30 to 40 minutes or until golden brown and center is set. Cool completely. Store in refrigerator. Makes 36 bars.