Fruit CobblerIngredients1 pkg. of 12 Archway Oatmeal cookies
1 can pie filling (your choice)
Cooking Directions
Using the Rock ‘N Serve Large Deep, place six cookies in the bottom. Pour pie filling over the top of that. Crumble remaining 6 cookies over the pie filling. Microwave for 3-4 minutes. Top with Cool Whip or ice cream.
Ingredients1 Jiffy yellow cake mix1 - 8oz. cream cheese softened
1/2/cup sugar
1 - 8oz. cool whip
1 can lemon pie filling or 1 box instant lemon pudding
(prepared according to package directions)
Cooking Directions
Mix cake mix, water and egg according to package directions in the microsteamer.
Cook on high in the microwave for 5 minutes.
Put in the freezer or refrigerator to cool.
Mix softened cream cheese and sugar till creamy and then fold in 1/2 of the cool whip.
Spread on top of the cooled cake.
Spread pie filling or pudding on top of cream cheese mixture.
Top with remaining Cool Whip.
Ingredients1 medium apple
2 Tbsp. oatmeal
2 Tbsp. flour
2 Tbsp. brown sugar
Cooking Directions
Core and chop the apple, place in the medium shallow Rock ‘N Serve. Mix dry ingredients together and pour over apples. Top with 1 Tbsp. butter and microwave for 2 minutes. Stir and microwave for 1 minute more.
Ingredients 1 can sweetened condensed milk 8 oz. Cool Whip
21 oz. Can cherry pie filling
8 oz. Cream cheese
Angel food cake from deli
Cooking Instructions
Best if made ahead and refrigerated overnight before serving
Break half of cake into bottom of large clear bowl such as a trifle bowl.
Mix milk, ¾ of Cool Whip and cream cheese with mixer in ThatsaBowl, Jr.
Pour half of mixture over cake pieces.
Layer half of cherries over mixture
Break remaining cake over cherries.
Repeat steps 3 and 4.
Top with remaining Cool Whip
Store covered in refrigerator.
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