For today, though, I wish to share a recipe I might have to make for my Brother this X-Mas (day after tomorrow). He got a small can of Solo brand apricot cake and pastry filling, a double pack of cream cheese and a graham cracker crust, then told me I could make him a pie.
I did a search online for a recipe that takes those ingredients. There are none that I found.
The closest match is the Apricot Delight Cake from the manufacturer's website, which I might be able to pour into a pie crust.
So, here's their recipe, if you don't want to go there right now:
Apricot Delight Cake
1⁄2 cup Butter or margarine, softened
1⁄4 teaspoon Salt
1 package 8 OZ cream cheese, softened
1⁄4 cup Milk
1 1⁄4 cup Sugar
1 can Solo Apricot Cake and Pastry Filling or 1 jar Baker Apricot Filling
1 teaspoon Vanilla
2 cups Sifted all-purpose flour
1⁄2 teaspoon Baking soda
1 teaspoon Baking powder
2 cups Flaked coconut
2⁄3 cup Brown sugar, firmly packed
1⁄3 cup Butter or margarine, melted
1 teaspoon Cinnamon
Preheat oven to 350° F. Grease and lightly flour 13 x 9-inch baking pan.
Cream together softened butter (or margarine), Cream Cheese and Sugar, mix until light and fluffy.
Add vanilla and eggs and beat thoroughly.
Combine flour, baking powder, baking soda and salt.
Add to creamed mixture, alternating with milk, beginning and ending with dry ingredients.
Spread half of batter into prepared pan; spoon dollops of apricot filling on top
Cover with remaining batter.
Bake for 40 minutes.
To make topping, combine coconut, brown sugar, cinnamon and melted butter.
Sprinkle over cake.
Place cake under broiler until topping is golden brown.