Apricot Dessert - cooking recipe

Ingredients

1 small pkg. Jiffy white cake mix
1/3 c. water
1 egg
1 can instant pie filling
1/2 c. chopped nuts
1/2 c. melted oleo
1/2 c. coconut (optional)
Cool Whip

Preparation

Mix first 3 ingredients together.
Beat at medium speed 4 minutes.
Put instant pie filling in bottom of 8-inch square pan. Put cake mixture on top of filling.
Sprinkle with nuts, oleo and coconut, if desired.
Bake at 350\u00b0 for 40 minutes.
Serve with Cool Whip.
Can use any pie filling.