Layers of cheesecake, raspberry filling, almonds and coconut form dessert bars perfect for the Fourth of July.




  • Preheat oven to 350°. In a large bowl, combine flour, brown sugar and the finely chopped almonds. Cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture.

  • For crust: Press the remaining crumb mixture into the bottom of a 13x9x2-inch baking pan. Bake for 12 to 15 minutes or until the edges are golden.

  • Meanwhile, in a medium bowl, beat cream cheese, granulated sugar, eggs and almond extract until smooth. Spread over hot crust. Bake for 15 minutes.

  • Meanwhile, in a small bowl, combine the reserved crumb mixture, coconut and the sliced almonds. Spread preserves over hot cream cheese layer. Sprinkle coconut mixture over preserves.

  • Bake for 15 minutes more. Cool in pan on a wire rack. Chill in the refrigerator for 3 hours before cutting into bars. Store in the refrigerator.

Nutrition Facts

355 calories; 20 g total fat; 8 g saturated fat; 4 g polyunsaturated fat; 6 g monounsaturated fat; 54 mg cholesterol; 128 mg sodium. 134 mg potassium; 40 g carbohydrates; 1 g fiber; 27 g sugar; 5 g protein; 0 g trans fatty acid; 465 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 29 mcg folate; 0 mcg vitamin b12; 58 mg calcium; 1 mg iron;