Tip: Try pear pie filling for more results.

1 - 10 of 16 for canned pear pie filling

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Preheat oven 375 ... ingredients in baking dish. Slice pears and combine with brown sugar and lemon juice in baking dish. Spread filling in baking dish.

Mix fruits together and add peach pie filling.

Preheat oven to ... baking dish, combine pear slices and pie filling. In medium ... rack to serve warm. Serve with whipped cream or ice cream if you like.

Dice and drain well all fruit. It can be made 2-3 days ahead. Refrigerate. Serves 75.

Drain canned fruit and reserve. ... fruits. Gently fold in apricot filling and marshmallows. Chill. Shredded coconut and/or chopped pecans can be added.

Be sure to use peach pie filling as this is the binder. Other types of fruit can be substituted.

Great with poultry, ... all fruit (except pie filling) until very ... top. Combine and mix. Spread topping over fruit. Bake at 350 degrees for 45 minutes.

Drain canned fruit. Add fresh ... texture. Fold in pie filling. Chill and ... keep for a week in refrigerator. Add cantaloupe and watermelon if you like.

Drain well the ... peach halves on top. Pour cherry filling over the fruit. If desired, sprinkle cinnamon on top. Bake at 350 degrees for 20 to 25 minutes.

Drain juice from all fruits and mix gently with peach pie filling.

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