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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Cherry Pear Dessert

1 (15 oz) pkg refrigerated pie crust
1 can light cherry pie filling
3 ripe medium pears, peeled and sliced

Let pie crust pouch stand at room temperature for 15-20 minutes. Heat oven to 425. Meanwhile, in large saucepan, combine pie filling and pear slices; stir gently to mix. Cook over medium heat about 15 minutes or until pears are tender, stirring occasionally. Keep warm. Unfold pie crust. Place crust on cutting board, press out folded lines. With a 2 inch cookie cutter, cut 16 shapes. Place on ungreased cookie sheet and sprinkle lightly with cinnamon sugar. Bake for 4-6 minutes. To serve, spoon 1/2 cup hot fruit mixture into individual serving dishes. Top each with 2 pastry pieces.

Serves 8