1 pkg. yellow or white cake mix with pudding in the mix
1/2 c. butter, melted
1/2 c. finely chopped almonds
1 c. apricot preserves

FILLING:

1 (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. apricot preserves
1/2 c. coconut

Heat oven to 350 degrees. Generously grease a 13 x 9 inch pan. In a large bowl, combine cake mix and butter; mix at low speed until crumbly. Stir in almonds.

Reserve 1 cup base mixture for filing. Press remaining mixture in bottom of greased pan. Carefully spread 1 cup preserves over base. In same bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well blended.

Stir in 1/3 cup preserves at low speed. Carefully spread filling mixture over base. Combine reserved 1 cup base mixture and coconut; sprinkle over filling. Bake at 350 degrees for 30 to 40 minutes or until golden brown and center is set. Cool completely; cut into bars.

Store in refrigerator. Makes 36 bars. NOTE: Preserves will spread easier if they are warmed slightly.