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1 can apricot Solo coffee cake
1/4 c. cold water
1/4 c. sugar
1 (9 oz.) can crushed
pineapple and juice
2 (3 oz.) pkg. lemon Jell-O
1 1/2 c. hot water
1/2 c. slivered almonds

1 (4 oz. or 8 oz.) pkg. cream
cheese (depending on size
of pan used)
4 Tbsp. powdered sugar
1 tsp. vanilla
1 c. whipped cream

Mix coffee cake filling, cold water, sugar and pineapple
together. Mix Jell-O, hot water and almonds together and then
mix with first mixture. When the Jell-O is set, mix topping
ingredients together and spread this on top. Refrigerate for
12 hours. Makes 12 to 14 servings.

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