Peaches-And-Cream Tart

• 9 soft coconut macaroon cookies
• 3 Tbsp. margarine, melted
• 1 (8 oz.) pkg. cream cheese (soft)
• 2 tsp. dark rum or orange juice
• 1/4 tsp. almond extract
• 2 Tbsp. lemon juice
• 1/2 c. fresh raspberries
• 2 tsp. honey
• 1 c. (4 oz.) ground pecans
• 1/2 c. whipping cream
• 1/3 c. sugar
• 1 tsp. vanilla
• 2 to 4 medium peaches, peeled, pitted and thinly sliced
• 1/4 c. apricot preserves

1. For crust, crumble macaroons (about 2 cups).
2. In a large bowl, stir together macaroon crumbs, pecans and margarine.
3. Press mixture onto bottom and up sides of an 11-inch tart pan with a removable bottom.
4. Bake in a 350u0b0 oven for 15 to 18 minutes or until golden.
5. Cool on a wire rack.

cookies, margarine, cream cheese, dark rum, almond extract, lemon juice, fresh raspberries, honey, ground pecans, whipping cream, sugar, vanilla, peaches, apricot preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=344968 (may not work)