Cookie peach tapioca bake

Yield: 8 servings

Measure 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

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

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