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Pear and Almond Brown Betty

Pear and Almond Brown Betty recipe
photo by:kraft
Ginger snap crumbs are layered with canned pear slices, topped with almonds and baked until bubbly for a comforting, old-fashioned dessert.
20 min
50 min
9 servings
Magazine Acquisition

what you need

cans  (29 oz. each) sliced pears in juice, undrained
 gingersnaps, coarsely crushed (about 2 cups crumbs)
cup  PLANTERS Sliced Almonds, toasted
cup  firmly packed dark brown sugar
cup  thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 325°F. Drain pears, reserving 1/2 cup of the pear juice. Set reserved juice aside for later use. Spread half of the pear slices in lightly greased 9-inch square baking dish; sprinkle with half of the cookie crumbs. Repeat layers with remaining pears and remaining cookie crumbs; sprinkle evenly with almonds.

COMBINE 1/2 cup reserved pear juice and the sugar; drizzle over ingredients in baking dish.

BAKE 25 to 30 min. or until hot and bubbly. Cool slightly. Serve warm topped with the whipped topping.

Kraft Kitchens Tips

Great Substitute
Substitute 4 cans (16 oz. each) sliced pears in juice for the 2 cans (29 oz. each) sliced pears in juice.
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