t h e   i n d i s c r i m i n a t e   c o o k

• You really want to make sure your cream cheese is soft.  If it's too cold, you'll get little lumps of unblended cream cheese in your mixture.  If needed, you can cut it into cubes and nuke it quickly.  But make sure to adhere to quickly (start with less time than more and then warm a little more if needed) or you'll be stuck with a funky mess.
• The original recipe called for 1/2 pecans.  I like pecans, so I added a little more.  Feel free to do whatever!
• The powdered sugar was just to give a little more sweetness over the tart.  I suggest you start taste testing it (um, twist my arm) at each tablespoon of sugar and stop when you've reached your desired taste.  You may not even want to add any at all. (As you can see, this recipe is totally adaptive.)

INGREDIENTS  
    
    1 (8 oz. block) Cream Cheese, at room temperature
    1/3 c. Sour Cream
    4 - 5 Tbs. Apricot Preserves
    1/2 c. Flaked Coconut
    3 Tbs. Powdered Sugar
    3/4 c. Pecans, chopped

DIRECTIONS 

• In a large mixing bowl, cream together cream cheese, sour cream, preserves and coconut.
• Cream in powdered sugar, 1 tablespoon at a time to taste.
• Stir in pecans.

Recipe Origins: adapted from recipe by Ellen