Fruit Compote Dessert

Ingredients 1 20 oz can crushed pineapple with juice 1 can cherry pie filling 1 package yellow cake mix 7 ounces coconut 1/2 pound pareve margarine or butter, melted 1 cup walnuts, coarsely chopped

Instructions 1. Grease a 9x11 dish on bottom only. Layer in all ingredients, pouring pareve margarine or butter over surface last. 2. Bake at 350 for 1 hour.

Description Interesting how the ingredients mix together.

Notes

The GBARC cookbook was put together by the Greater Boston Association of Retarded Children. I worked with Ellen Gordon, a superb woman, at the Humanity House while I did the bookkeeping and she was the president. People offered their very best recipes to be included producing a wonderful cookbook.

Source GBARC Cookbook