1 (3 ounce) package cream cheese, softened
1 (2 ounce) can crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup pecans
1 cup sliced almonds
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix cream cheese, pineapple and coconut.
Melt pecans in a microwave oven (or small saucepan, microwave on high). Remove pecans from coconut and place in a medium bowl. Mix pecans with lemon juice to create a pecan brittle. Spread pecan slices on top of pie. Return candy-coated pecan bars to microwave.
Top pie off with nuts, almonds and pecan bars. Top slices with coconut.
Bake for 35 minutes in the preheated oven or until pie is bubbly.
It comes out looking nothing like the picture. I had friends over when I made it and they loved it, but my husband and I are not a fan of it. It would make a decent topping for an angel cake or ice cream, but in my opinion its a waste of apricots.