Pear Praline Cobbler
|Canned pineapple chunks||1 1⁄4 Pound (1 Can Of 1 Pound, 4 Ounces Size)|
|Pear halves||1 Can (10 oz) (1 Can Of 1 Pound, 14 Ounces)|
|Refrigerated oatmeal cookies||6|
|Light brown sugar||1⁄4 Cup (4 tbs), firmly packed|
|Flour mint sparkle sauce||1 Tablespoon|
Drain pineapple chunks and pears separately, saving syrups for making sauce.
Split the half roll of cookie dough lengthwise; slice part into twelve 1/4 inch thick half moons; press, rounded side up, around sides of a 9 inch pie plate.
Toss pineapple with half the brown sugar and all the flour in small bowl; spoon into pie plate, mounding in center; arrange pear halves, narrow end toward center, on top; crumble remaining cookie dough between pear halves; sprinkle pears with remaining brown sugar.
Bake in moderate oven (375Â°) 30 minutes, or until cookies are crisp and brown; serve warm or cold with mint sparkle sauce.