Fruit Ripple


(9 – 12 Servings)


  • 1-1/2 cups “JIFFY” Baking Mix
  • 1 cup sugar
  • 1/4 cup flaked coconut
  • 1/2 cup margarine or butter, melted
  • 1 can (14.5 oz.) pie filling


Preheat oven to 350°F. Grease an 8″ square pan.

Combine baking mix, sugar and coconut. Press half in bottom of pan. Drizzle half of butter over coconut mixture and spread with pie filling. Sprinkle remaining coconut mixture over top. Drizzle with remaining butter. Bake 40 – 45 minutes or until lightly browned.

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