1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/2 teaspoon almond extract
1 tablespoon apricot preserves
1 (16 ounce) jar fruit preserves
1 (8 ounce) can evaporated milk
1 cup milk
In a medium bowl, mix cream cheese, sugar, almond extract, and apricot preserves. Mix well. Shape mixture into a 4 ounce ball or shape into 1 inch squares. Wrap in plastic food wrap or aluminum foil and chill until firm.
Lightly butter a 10 inch double boiler or large saucepan.
In a small bowl, beat cream cheese, sugar, egg, and apricot preserves until light and fluffy. Stir in egg mixture and evaporated milk. Let stand for 10 minutes.
Coat a large bier or muffin pan with cooking spray. Pour cream cheese mixture over filling. Cover and refrigerate overnight.
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