|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Soft cream cheese||16 Ounce (2 Containers, 8 Ounce Each)|
|Canned apricot halves||17 Ounce, drained, chopped (1 Can)|
|Chopped almonds||2 Tablespoon, toasted|
|Rum flavoring||1⁄4 Teaspoon|
|Thawed frozen whipped topping||2 Cup (32 tbs)|
|Macaroon cookies||2 Cup (32 tbs), crumbled|
Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing until well blended.
Gradually add gelatin, mixing until blended.
Stir in apricots, almonds and flavoring.
Fold in whipped topping.
Place macaroons on bottom of 9-inch square baking pan; top with cream cheese mixture.
Chill; cut into squares.