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Tuesday, March 27, 2018

Keeping Up Ap-PEAR-ances

Janet Groene's
Coco-Choco Pear Dessert

Two major food groups, chocolate and coconut, combine to make a coco-choco-socko dessert success. As always, of course, we cut corners to make things quicker and easier for the RV cook. 

Large can pears in their own juice, drained and sliced
1 packet chocolate pudding mix, regular or instant
1/2 cup pear juice
1 cup flour
1/2 teaspoon each baking powder, cinnamon and vanilla
1 stick butter, melted
1 egg
1/3 cup brown or white sugar
 About 1 1/2 cups shredded coconut

      Butter a 9 X 11-inch casserole and preheat the oven to 350 degrees. Arrange pears in the casserole. Whisk half the pudding mix with 1/2 cup pear juice, water or milk and drizzle over pears. Set aside.
    In  the same bowl mix flour, cinnamon, egg, melted butter, sugar, vanilla and remaining pudding mix. Spoon over pears. Sprinkle with coconut. Bake 35-45 minutes or until topping is toasty. Cool and cut in squares. Serves 6. 

Don't miss Janet Groene's Foil Recipe of the Week, a campfire recipe to cook in foil and eat from the foil at 

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