Pear and Almond Brown Betty

Ginger snap crumbs are layered with canned pear slices, topped with almonds and baked until bubbly for a comforting, old-fashioned dessert.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 9 servings.

Ingredient list

2 cans (29 oz. each) sliced pears in juice, undrained
24 NABISCO Ginger Snaps, coarsely crushed (about 2 cups crumbs)
¼ cup sliced almonds, toasted
¼ cup firmly packed dark brown sugar
1 cup thawed frozen whipped topping

Directions

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.