Apricot Pudding Dessert -- Quad-Cities Online Recipe Book
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Apricot Pudding Dessert

Comment on this recipe

It's good with cream or cool whip on served on top.

Ingredients

1 can (30 ounces) apricots, with juice
1 teaspoon almond flavoring
1 box (18 1/4 ounces) butter brickle cake mix
1/2 cup butter, melted
1 cup flaked coconut

Instructions

Drain apricots. Add almond flavoring to juice. Arrange apricots and juice in bottom of an ungreased 13x9-inch pan. Sprinkle cake mix over apricots and drizzle butter over mix. Sprinkle flaked coconut over top. Bake at 325 degrees for 50 to 60 minutes. Serve warm or at room temperature.

Vicki Walz
Silvis




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  Today is Wednesday, April 16, the 106th day of 2014. There are 259 days left in the year.
1864 -- 150 years ago: Yesterday some bold thief stole a full bolt of calico from a box in front of Wadsworth's store, where it was on exhibition.
1889 -- 125 years ago: A team belonging to Peter Priese got away from its driver and made a mad run across the Rock Island Bridge. The driver was thrown from his seat but not hurt.
1914 -- 100 years ago: Carlton Taylor was appointed district deputy grand master for the 14th
Masonic District of Illinois.
1939 -- 75 years ago: Moline's million dollar municipal airport was dedicated to air transportation and the national defense by Lt. Gov. John Stelle.
1964 -- 50 years ago: THE ARGUS will be election headquarters for Rock Island County tomorrow night, and the public is invited to watch the operation. The closing of the polls at 6 p.m. will mark the start of open house in the newsroom. Visitors will see staff members receiving, tabulating and posting returns.
1989 -- 25 years ago: Few bricks actually tumbled, but no one seemed to mind as about 1,000 people gathered to celebrate the formal start of demolition at the site of a downtown civic center.




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