Cobbler...Wiski-Style

Can of Comstock Pie Filling - Any fruit flavor
1/2 package of Duncan Hines Butter Cake mix
1/2 cube butter

This is super simple…and with ice cream, its super yummy!

Take the pie filling and spread it on the bottom of a 9 x 9 baking dish.
Take half the package of cake mix and evenly spread it out on top of the pie filling.
Melt butter and drizzle it over the top.
Then bake at 450 degrees for 15-20 minutes, until the top is as brown as you like it.

Easy Sweet Carmel Pecan Pie

1 baked pie shell – you can use the premade kind
1 can eagle brand sweetened condensed milk (I also tried it with different brands and it worked the same)
½ cup pecans
1 container Cool Whip (light is fine)

Remove wrapper from the condensed milk, put whole can in pot of water and boil for 2 hours.
Remember to check often and make sure the can is completely submerged in water, if not, the can will explode and you will have a mess on your hands.
After the two hours, remove can and let cool (it will be hot, duh)
Once cooled, pour the milk (now caramel) over pecans in baked pie shell.
Refrigerate for awhile and then top with Cool Whip.

Viola…you’re done! I’ve also used the caramel as a cake topping for a devils food cake and it was way yum!