9 coconut macaroon cookies
1 c. ground pecans
3 tbsp. butter, melted
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
1 can peaches
2 tsp. honey
1/4 c. apricot preserves

Crust: Crumble cookies and combine pecans, butter. Press in 11-inch round pan. Bake in a 350 degree oven until brown; let cool.

For filling: Chill a medium bowl and beaters of an electric mixer. In chilled bowl beat whipping cream on medium speed until soft peaks form.

In another bowl beat cream cheese, sugar until fluffy. Add orange juice, vanilla, almond; mix together and fold in whipping cream. Put mixture into crust. Top with peaches.

Glaze: In a small saucepan combine preserves and honey and brush or spoon over peaches.