Apricot Frangipani Dessert Cake

• 250g block PHILADELPHIA Cream Cheese, softened
• 1/4 cup icing sugar
• 1 cup cream
• 1 teaspoon cinnamon
• 1/2 cup desiccated coconut
• 840g can apricot halves, drained, sliced (1/2 cup juice reserved)
• 300g prepared pound cake, sliced into 3 layers
• Garnish
• 6 frangipani flowers, fresh or sugared Safeway 1 lb For $1.99 thru 02/09

1. Beat Philly*, sugar, cream and cinnamon until smooth.
2. Stir in coconut, apricots and 1 tablespoon of the reserved juice.
3. Moisten cake layers with remaining juice
4. Layer cake and apricot filling, finishing with a cream layer over the top and sides.
5. Chill 1-2 hours before serving.

philadelphia cream cheese, icing sugar, cream, cinnamon, coconut, apricot halves, cake, flowers

Taken from www.kraftrecipes.com/recipes/apricot-frangipani-dessert-cake-103270.aspx (may not work)