Easy Recipe Finder
Recipe Feeder
2 fully baked warm, single pie shells (Use butter crust)
1-cup boiling water
3-oz box lemon Jell-O
1 tablespoon cinnamon
2 can (20-oz each) apple pie filling
1-1/2-cups apple sauce
1-cup light raisins
*While crusts cool few minutes out of oven, combine boiling water and the Jell-0 powder till dissolved in 2-1/2 quart saucepan Stir in remaining
ingredients and divide between the 2 pie shells, filling only to rims, Refrigerate leftover filling (about 1-1/2 cups) about an hour and also chill both
pies. Then you can mound remaining filling over pies without it running over the rims. Keep pies covered with Pam-sprayed plastic wrap and
refrigerate to serve in 5 days or freeze to serve in 3 months. Top each serving in Cool Whip or ice cream drizzled with bottled butterscotch ice
cream topping and chopped pecans or walnuts.
1-cup boiling water
3-oz box lemon Jell-O
1 tablespoon cinnamon
2 can (20-oz each) apple pie filling
1-1/2-cups apple sauce
1-cup light raisins
*While crusts cool few minutes out of oven, combine boiling water and the Jell-0 powder till dissolved in 2-1/2 quart saucepan Stir in remaining
ingredients and divide between the 2 pie shells, filling only to rims, Refrigerate leftover filling (about 1-1/2 cups) about an hour and also chill both
pies. Then you can mound remaining filling over pies without it running over the rims. Keep pies covered with Pam-sprayed plastic wrap and
refrigerate to serve in 5 days or freeze to serve in 3 months. Top each serving in Cool Whip or ice cream drizzled with bottled butterscotch ice
cream topping and chopped pecans or walnuts.
