| 2 can Crescent dinner rolls | | 1 tbl Sugar | | 8 oz Cream cheese softened | | 1 x Almond paste tube | | 12 tsp Almond extract | | 2 tbl Sugar | | 2 cup Strawberries halved | | 1 cup Raspberries | | 1 cup Green grapes, seedless halved | | 1 can Mandarin oranges drained | | 2 x Kiwi fruit sliced, quartere d | | 1/2 cup Apricot preserves | | 1/4 cup Almonds, slivered toasted |
| | Heat oven to 375. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased jelly roll pan; press over bottom and 1 inch up sides to form crust. Seal perforations. Sprinkle with 1 T. sugar. | | Bake at 375 for 14 to 19 minutes until golden brown. Cool completely. | | Combine cream cheese , almond paste, almond extract and 2 T. sugar until smooth. Spread evenly over cooled crust; top with fruit. Heat preserves in small saucepan until melted. Brush over fruit. Sprinkle with almonds. | | Cover; store in refrigerator. |
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