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1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the prepared cooker combine the pie filling and dried fruit bits.
2. Cover and cook on low-heat setting for 2-1/2 hours. Remove liner from cooker, if possible, or turn off cooker. In a small bowl combine granola and coconut. Sprinkle over fruit mixture in cooker. Let stand, uncovered, for 30 minutes to cool slightly before serving.
3. To serve, spoon warm mixture into dessert dishes. Top with a small scoop of vanilla ice cream. Makes 6 servings.