Cookie peach tapioca bake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 17 | ounces | Peach slices; drained and chopped |
| 1 | pack | Tapioca pudding; 4 serv size |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| 1½ | cup | Milk |
| 1 | Egg; slightly beaten | |
| 1 | teaspoon | Lemon juice |
| 20 | ounces | Sugar cookie dough roll |
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 ⅛" 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