Pie, Dump Cake, Cobbler Combo
Crust
1-(11 or 12 oz.) box of vanilla wafers (crushed)
1/2 cup light 'I cannot believe it's not butter' or other light margarine
(melted in microwave)
2 Tbsp of Carob or cocoa powder (OPTIONAL)
1/4 cup powdered sugar
1/4 cup skim milk
Rest of combo
2 cans sliced or chunky peaches (29 oz. each)
4 Tbsp slightly heaping of corn starch
1/2 cup powdered sugar
1 1/2 cups light 'I cannot believe it's not butter' or other light
margarine (melted also)
3/4 cup shredded coconut
1-box of the cheapest cake mix possible (18-19 oz.)
Lightly spray your 11in. x 17 in. or larger pan with olive oil (even if it
is non-stick). Pre heat your oven to 350.
Take the vanilla wafers from the box and hand crush them into a big bowl.
If you have a few chunks, you will never know later. Add 2 Tbsp of Carob
or cocoa powder, 1/4 cup powdered sugar, 1/4 cup skim milk, and about
1/4th of the melted margarine. Stir till it is slightly softer than cookie
dough. If you need a bit more moisture, put a bit of the juice from the
fruit. Have a bit of flour in a saucer so that you can dip your fingers
into it so that the dough does not stick to your hand as you press it into
the pan. Put the dough into the pan and press it by hand. You should have
plenty to be about 1/4 in. deep over the bottom of the pan. Do not try to
put it onto the sides of the pan.
Put the pan into the oven for 15 minutes so that it all blends into a
great crust. Then take it out and let it cool while you are making the
fruity mix. You may just use peaches, or 1 can of peaches and 1 can of
another type of fruit. You can even throw in some frest fruit like
blueberries, raspberries, strawberries, blackberries, etc. if you wish.
Make what you cook sound good to you. I love about 1 cup of crushed
pineapple thrown in.
Drain the fruit into a bowl. To the juice, add the 4 Tbsp of corn starch
and the 1/2 cup of powdered sugar. Whisk it till it is not lumpy. Spread
the fruit over the crust in the pan and pour the juice over it. Slowly
sprinkle the box of cake mix over the fruity mix. Take the rest of the
melted margarine and slowly spread it over the cake mix. Use a teaspoon to
slightly tap the top till the margarine covers all of the dry cake mix. If
you need a bit more margarine, melt more till all of the cake mix is
covered. Now, sprinkle the shredded coconut over the margarine. Lightly
press it into the margarine, then stick the whole thing into the oven.
Cook it for at least 55 minutes, or until it tests done with a toothpick.
You can use a differ and serve it hot with ice cream or yogurt. You will
have lots left after the meal. Let it cool and serve it with a spatula for
2 or 3 other meals. I did not think that I would care for the chocolate,
but, I really liked it with the fruity flavor of the cake.
If you wish to ice the cake, you will want a very thin layer of icing on
it. It, to me, was great with no icing. I came up with this. If you do not
care for it, blame me. Feel free to change items to fit your taste. Floyd
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