Line
bottom of lightly greased 13” x 9” x 2” baking dish with 36
ladyfinger halves, split surface upward. A few of the ladyfingers may be
broken and used to fill empty spaces. Drizzle with 2 tablespoons of the
melted butter; set aside.
While
still in the can, use a knife to
cut through pie filling until apples are finely chopped. Combine pie
filling, cranberries, coconut, 1 teaspoon of the cinnamon, nutmeg and
ice cream topping. Spread mixture evenly over top the ladyfingers; set
aside.
Crumble
remaining 12 ladyfinger halves and combine with oatmeal, brown sugar,
remaining 1 teaspoon of the cinnamon, pecans and remaining melted
butter. Scatter crumbs evenly over the apple mixture; lightly press into
place.
Bake
at 350 degrees for about 35 minutes until lighly browned and firm on
top. Cool completely on rack before cutting into squares. Garnish each
serving with dollops of whipped cream or ice cream.
15
servings