4 C Rich’s Non-dairy Whip Topping Base
8 oz Cream Cheese, Softened
1 tsp. Almond Extract
28 oz Apricots In Syrup, Drained And Chopped
2 C Sliced Toasted Almonds
2 1/2 C Apricot Nectar
2 1/2 tbsp. Lemon Juice
72 Each Ladyfingers


Beat cream cheese in a mixer until soft and fluffy.
Mix in whip topping, chopped apricots (reserve ¼ cup for garnish), almond extract, and 1 ½ cup sliced almonds. Mix together the apricot nectar and lemon juice.
Dip 24 ladyfingers in the apricot nectar, and then lay in an 10” x 12” rectangular pan. Top with 1/3 of the filling mix. Repeat twice. Top with ½ cup toasted almonds and reserved apricots.
Allow tiramisu to set for 2 hours or overnight before cutting.
24 servings