1 16 oz can cherry pie filling, light
1 pkg cake mix for 1 layer cake, or sweet muffin mix
1 egg
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts, optional
Put pie filling in lightly buttered 3 1/2-quart Crock Pot and cook on
high for 30 minutes. Mix together the remaining ingredients and spoon
onto the hot pie filling. Cover and cook for 2 to 3 hours on low. You
may also use a lightly greased souffle dish in a larger Crock Pot.
6 servings.
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