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Caramel Apple Cobbler with NUTTER BUTTER

2 qt. plain muffin mix
1-1/2 qt. cool water
1-1/2 gal. NUTTER BUTTER Peanut Butter Sandwich Cookies, finely ground
8 each eggs
2-1/4 gal. apple pie filling
- vanilla ice cream (#16 scoop)
1 gal. caramel ice cream topping
1 gal. NUTTER BUTTER Peanut Butter Sandwich Cookies, coarsely crushed


Place muffin mix, water, ground cookies and egg in mixer bowl fitted with paddle attachment. Beat on low speed just until moistened. Spread batter evenly into 4 [2-inch deep] full-size hotel pans (or 1 [2-inch deep] half-hotel pan for trial recipe). Top with 5 lb. of the pie filling (or 2-1/2 lb. for the trial recipe); cover. Bake in 375F-convection oven for 20 minutes. Uncover; continue to bake an additional 10 to 15 minutes or until golden brown and bubbly. Cut each cobbler into16 slices to serve (or 8 slices for trial recipe). For each serving: Place 1 slice of the cobbler on dessert plate; top with 1 scoop of ice cream. Drizzle with 2 Tbsp. (2 oz.) caramel topping; sprinkle with 1/4 cup (1 oz.) of the crushed cookies.

Source: www.kraftrecipes.com