#3492 - Cookie Dough Cobbler

(by Shirley McNevich)

2 - 21oz. cans Lucky Leaf cherry, blueberry or apple pie filling
1 - 16oz. package refrigerated chocolate chip cookie dough
1 cup Quaker quick oats

Spread both cans of pie filling evenly into a greased 9 x 13 cake pan. Break the cookie dough into small (raisin sized) pieces and place them in a bowl with the quick oats. Use your hands to mix the oats and cookie dough pieces. Sprinkle the cookie dough mixture evenly over the top of the pie filling. Bake at 375 degrees for 20-25 minutes or until top is golden brown.

#2629 - Caramel Apple Squares

(by Shirley McNevich)

1 3/4 cups flour
1 cup Quaker quick oats
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. baking soda
1/2 tsp. salt
1 cup cold butter
1 cup chopped walnuts
20 Kraft caramels (unwrapped)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 - 21oz. can apple pie filling

In bowl add flour, oats, brown sugar, baking soda, salt and butter--mix with a pastry blender to make crumbs. Reserve 1 1/2 cups of the crumb mixture--set aside. Press the rest of the crumbs on the bottom of a greased 9 x 13 baking pan. Bake at 375 degrees for 15 minutes. Add chopped walnuts to the reserved 1 1/2 cups crumb mixture--stir to mix. In a saucepan over low heat add condensed milk and unwrapped caramels--cook/stir over low heat until smooth. Spread the apple pie filling over the baked crust. Drizzle the caramel mixture over the apple pie filling. Sprinkle the reserved crumb mixture over the caramel. Bake at 375 degrees for 20 minutes or until set. Cool completely. Cut into bars or squares.

#2298 - Apple Dump Cake

(by Grace Rosenblum - friend)

2 beaten eggs
1 cup canola oil
1 tsp. vanilla
1 cup white sugar
1 tsp. baking soda
1 tsp. salt
1/2 cup chopped nuts (optional)
2 cups flour
1 can apple pie filling

In a bowl add beaten eggs, canola oil, vanilla, white sugar, baking soda and salt--stir with a wooden spoon. Add flour--stir. Add apple pie filling and chopped nuts--stir. Pour batter into a greased aluminum 9 x 13 cake pan (NO glass or Pyrex). Bake at 325 degrees for 35-45 minutes.

#2293 - Deep Dish Apples

(by Shirley McNevich)

1 - 30oz. can Comstock apple pie filling (or other brand if same size)
1 1/4 cups chopped walnuts (Black Diamond brand)
1/2 cup golden raisins
2 tsp. cinnamon
3/4 cup flour
3/4 cup Quaker quick oats
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. salt
1/3 cup cold butter (cut into small pieces)

In a saucepan add golden raisins and cover them with water--bring to a boil, cook for 5 minutes, then drain and cool the raisins. In a bowl add apple pie filling, cooled raisins, 1 tsp. cinnamon and 1/2 cup of the chopped walnuts--stir to mix. Spread the mixture in a greased 9 x 13 glass baking dish. In a bowl add brown sugar, flour, oats, salt, 1 tsp. cinnamon and the cold butter pieces--mix with a pastry blender until it makes crumbs. Add the rest of the chopped walnuts to the crumb mixture--stir. Sprinkle the crumb mixture over the apple mixture. Bake at 375 degrees for 30-35 minutes or until bubbly and top is crisp and browned.

#2053 - Apple Walnut Crisp

(by Shirley McNevich)

2 - 21oz. cans apple pie filling
1 lemon
1 tsp. cinnamon
1 box Duncan Hines yellow cake mix
1 cup chopped walnuts
1 cup butter (melted)

Grease a 9 x 13 glass baking dish. Spoon both cans of apple pie filling into the bottom of the greased dish. Grate the outside of the lemon (zest) and sprinkle it over the pie filling. Cut the remaining lemon in half and squeeze out the lemon juice--drizzle the lemon juice over the pie filling. Sprinkle 1/2 tsp. cinnamon over the pie filling. Sprinkle the cake mix powder evenly over the pie filling. Sprinkle the other 1/2 tsp. cinnamon over the cake mix powder. Sprinkle the chopped walnuts over the top of the cake mix powder. Drizzle the melted butter all over the top. Bake at 350 degrees for 45-55 minutes or until top is brown and bubbling.

#1963 - Apple Pineapple Dump Cake

(by Shirley McNevich)

1 can apple pie filling
1 - 20oz. can Dole crushed pineapple (do not drain)
1 box Duncan Hines yellow cake mix
1 cup Baker's angelflake coconut
1 cup chopped nuts (optional)
2 sticks Parkay margarine (cold)

Grease a 9 x 13 cake pan. Spread the apple pie filling on the bottom of the cake pan. Spoon the crushed pineapple evenly over the apple pie filling. Sprinkle the dry yellow cake mix powder all over the top. Sprinkle the coconut and chopped nuts over the cake mix. Slice the two sticks of margarine into small slices and spread them evenly over the top. Bake at 350 degrees for 45-60 minutes.

#1054 - Apple Pie Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
1/2 cup canola oil
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1 - 21oz. can Lucky Leaf apple pie filling

In a mixer add white sugar, canola oil and eggs--beat. Add vanilla--beat. Add baking soda and flour--beat well. Remove bowl from mixer--add apple pie filling and stir gently with a spoon just until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 325 degrees for 50 minutes to 1 hour--test with a toothpick for doneness. Glaze if desired (or sprinkle with powdered sugar) once cake has cooled.

#869 - Caramel Apple Pudding Dessert

(by Shirley McNevich)

35 unwrapped Kraft caramels
3 TBSP milk + 1 cup milk
1 ready-made graham cracker crust
1/4 cup chopped pecans
1 - 3.5oz. box Jell-O INSTANT vanilla pudding/pie filling
1/2 of an 8oz. Cool Whip (thawed)
1 - 21oz. can apple pie filling

In a microwave safe bowl add the unwrapped caramels and 3 TBSP milk--microwave on high until caramels are melted. Remove from microwave and stir with a spoon. Reserve 1/3 cup of the caramel mixture--set aside. Pour the rest of the caramel mixture into the graham cracker crust. Sprinkle the chopped pecans on top of the caramel layer. In a mixer add pudding mix and 1 cup milk--beat slowly until mixed, then beat for 2 minutes. Remove the bowl from the mixer and add the Cool Whip--stir. Spoon the pudding mixture on top of the pecan layer. Freeze the pie overnight--refrigerate the reserved caramel that you set aside. The next day remove pie from freezer and spoon apple pie filling on top of the pudding layer. Heat the reserved caramel mixture, then drizzle it over the top of the pie.

#377 - Caramel Apple Pie

(by Shirley McNevich)

35 Kraft caramels, unwrapped
3 TBSP milk
1 graham cracker pie crust
1/4 cup chopped pecans
1 cup milk
1 - 4oz. package Jell-O instant vanilla pudding/pie filling
1 1/2 cups thawed Cool Whip
1 - 21oz. can apple pie filling

Place caramels and 3 TBSP milk in medium microwaveable bowl. Microwave on high for 1 minute or until caramels are melted--stir until smooth. Save 1/3 cup caramel mixture in small microwaveable bowl--cover it and refrigerate. Pour remaining caramel mixture into pie crust and top evenly with pecans. Pour 1 cup milk into large bowl and add dry pudding mix--beat with wire whisk 2 minutes. Gently stir in Cool Whip. Spoon this mixture into crust. Freeze 4 hours (preferably overnight). The next day, spoon apple pie filling over frozen pie. Microwave reserved 1/3 cup caramel mixture on high 30 seconds or until caramel is smooth. Drizzle over pie filling. Let stand at room temperature 15 minutes before serving. Store leftover pie in the freezer.