2 (8 oz.) cans refrigerated crescent dinner rolls
1 (8 oz.) package softened cream cheese
1 (3 1/2 oz.) tube almond paste
1/2 teaspoon almond extract
2 tablespoons sugar
2 cups halved strawberries
1 cup raspberries
1/2 cup halved green seedless grapes
1/2 cup halved red seedless grapes
2 peeled, sliced and quartered kiwi fruit
1 sliced and diced banana
1 (11 oz.) can drained and blotted mandarin orange segments
1/2 cup apricot preserves
1/2 cup toasted slivered almonds
Directions: Separate rolls of dough into 4 long rectangles and place in 15x10x1 inch jelly roll pan. Press over bottom and 1 inch up the sides to form crust. Seal perforations. Bake in 375°F preheated oven for 15 minutes until golden brown. Cool completely. Blend together cream cheese, almond paste, almond extract and 2 tablespoons sugar until smooth. Spread evenly over cooled crust; top with fruit in the design you like. Heat preserves in microwave and brush over fruit. Sprinkle with almonds. Cover with plastic wrap and refrigerate until ready to cut into 1 inch to 3 inch squares to serve.
Notes: To toast almonds, spread on cookie sheet and bake for about 7 minutes in 350°F oven, stirring occasionally.