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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.