FRUIT
COBBLER
Debbie
Dobyns
First layer: enough fresh or canned fruit to
cover the bottom of an 8" pan. I have used frozen fruit, but sometimes
need to drain excess liquids off after it defrosts.
Second layer:
3/4 cup sugar 3 Tbsp. butter
1 tsp. baking powder 1/4 tsp. salt
1/2 cup milk 1 cup flour
Mix together
and pour over fruit.
Third layer:
1 cup sugar 1 Tbsp. cornstarch
Mix
together and sprinkle over mixture. Pour 2/3 cup boiling water over top. Bake
at 375 degrees for 45 mins.
FRUIT
WITH AMARETTO
Linda
Clutter
3 oz. pkg. vanilla pudding
1 cup milk
Amaretto
Cook and cool. Add
5 oz. Cool Whip and Amaretto to taste. Whip with wisk. Dip fresh fruit into
above mixture.
LAYERED
BLUEBERRY DELIGHT
Joyce
Waters
14 whole graham crackers
1 pkg. (6 serving size) Jello brand vanilla
flavor
instant pudding
and pie filling
1 cup thawed Cool Whip
1 can (21 oz.) blueberry pie filling mix
Line 9"
square pan with whole graham crackers, breaking crackers if necessary. Prepare pudding
mix as directed on package for pudding. Let stand 5 mins; then blend in whipped
topping. Spread half the pudding mixture over the crackers. Add another layer
of crackers; top with remaining pudding mixture and remaining crackers. Spread
pie filling over top layer of crackers. Chill 3 hours. Makes 9 servings.
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