PHYLLO APPLE TARTS RECIPES

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in cake mix and 1 cup of the crushed cookies until combined. Spread batter evenly in pan. Sprinkle chocolate chips evenly on top.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely in pan, about 1 hour.
• Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with remaining crushed cookies. Store covered in refrigerator.

Steps:

• Preheat oven to 350° F. Spray bottom and sides of 9-inch square baking pan with non-stick cooking spray. Place 1/2 cup butter into baking dish and melt in oven.
• Remove from oven and sprinkle with brown sugar.
• Arrange pineapple rings over brown sugar. Place cherry in center of each pineapple ring.
• Prepare cake mix with water, 1/2 cup melted butter and eggs according to package directions. Divide in half. Pour half (about 2 cups) over pineapple and cherries. Use other half as desired (bake separately or use in second upside-down cake recipe).
• Bake cake at 350° F for 45-50 minutes, until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture drizzles over cake; remove pan. Serve warm. Store cake loosely covered.