Rose & Joe's

Recipe Wednesday
June 29, 2005

Cherry Crisp with Rum Sauce




2 cans (21 oz) cherry pie filling (peach or apple)

3 cups yellow cake mix

1 1/2 sticks margarine

2 cups pecans


Rum Sauce

1 can fresh milk

1 can evaporated milk

4 tablespoons butter

1 1/4 cup sugar

Grease a 9x13 pan, add pie filling, cover with cake mix, dot with butter, cover with pecans and bake at 350 degrees for 35-40 minutes

Rum Sauce

Heat ingredients in double boiler--when hot, dissolve 2 heaping tablespoons of corn starch in a little water--add--stir until thick--remove from heat. When cool add 3 oz rum.