Cookie Peach Tapioca Bake Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
17 ounce: Peach slices, drained and
1 1/2 cup: Milk,
-chopped,
1: Egg, slightly beaten
1 package: Tapioca pudding, 4 serv size
1 tsp: Lemon juice,
1/4 tsp: Cinnamon,
20 ounce: Sugar cookie dough roll,
1/4 tsp: Nutmeg,
Directions:
Heat oven to 400. Mix chopped peaches, pudding mix and spices in
medium saucepan. Stir in milk, egg and lemon juice. Stirring
constantly, cook on medium heat until mixture comes to full boil.
Cool 15 to 20 minutes, stirring twice. Pour inot 9" cake pan. Cut
cookie dough in half; reserve 1 half for another use. Cut remaining
half into 1/8" slices. Cut about 5 of the slices in half; place
curved edge up around sides of pan. Cover top with whole cookies
slices. Bake 20 minutes or until golden brown. Serve warm.
Refrigerate any leftover dessert. Source: Jello ad Submitted By MEG
ANTCZAK On 05-06-95
Source from luhu.jp
medium saucepan. Stir in milk, egg and lemon juice. Stirring
constantly, cook on medium heat until mixture comes to full boil.
Cool 15 to 20 minutes, stirring twice. Pour inot 9" cake pan. Cut
cookie dough in half; reserve 1 half for another use. Cut remaining
half into 1/8" slices. Cut about 5 of the slices in half; place
curved edge up around sides of pan. Cover top with whole cookies
slices. Bake 20 minutes or until golden brown. Serve warm.
Refrigerate any leftover dessert. Source: Jello ad Submitted By MEG
ANTCZAK On 05-06-95
Source from luhu.jp
Tags
Desserts