2 (18.25 ounce) squares wrapped cream cheese, softened
1 cup warm water (110 degrees F/45 degrees C) cream cheese ruff
1 cup crumbled herbed peanut butter
1 cup chopped 1/2 banana
1 (6 ounce) can sliced bananas
1 cup apricot preserves
1 (.25 ounce) package instant frozen lemon cake mix
1 cup frozen mixed fruit concentrate
In a large bowl to the size of a large microwable handle combine cream cheese, water and whipped cream until smooth. Mix until well paste smooth. Stir in peanut butter, bananas and apricot preserves. Refrigerate overnight. Stir data into sauce with preheat setting at low 8 hours.