| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Blueberry Muffin mix |
| 1 |
cn |
(20 oz.) crushed pineapple w/juice |
| 1 |
cn |
(21 oz.) cherry pie filling |
| 1 |
c |
Quick-cooking oats |
| 1/4 |
c |
Chopped pecans |
| 1/2 |
c |
Butter; melted |
INSTRUCTIONS
Preheat oven to 350 F. Rinse blueberries from mix with cold water and
drain. Spoon pineapple w/juice evenly into a 9 inch square pan or dish.
Spread pie filling over pineapple. Spoon blueberries over pie filling.
Combine muffin dry mix and oats; sprinkle evenly over the fruit. Sprinkle
with pecans. Drizzle melted butter over top. Bake for 55-60 mins. or until
golden brown and bubbly. Serve warm.
Posted to Bakery-Shoppe Digest V1 #436 by "William & Evelyn Hall"
<wchall@nevia.net> on Dec 4, 1997
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”