Dutch Oven Chocolate Forrest Crisp - REC

[Ol-blue]

The chocolate chips melt to make a creamy chocolate layer in the center. It's to die for! And what makes it even better; you will not dirty a single dish in preparing this dessert. I have made this in a 13x9 pan also.
Enjoy! Debbie

DUTCH OVEN CHOCOLATE FOREST CRISP



1 can(s) (21 ounce) CHERRY PIE FILLING
1 can(s) (8 ounce) CRUSHED PINEAPPLE; Undrained.
1 cup(s) CHOCOLATE CHIPS
3/4 cup(s) COCONUT
1 box(es) (18.25 ounce) CHOCOLATE CAKE MIX
1/2 cup(s) BUTTER
VANILLA ICE CREAM; Or Cool Whip.
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Line a 12" Dutch oven with heavy duty foil if desired.
Lightly spray foil with some no-stick cooking spray.
Spread cherry pie filling on bottom of Dutch oven followed by the undrained crushed pineapple, chocolate chips and coconut.
Sprinkle the cake mix over top and dot butter evenly with butter (Don't forget the edges) using teaspoon size amount.
Bake at 350 degrees (16 coals on top and 8 on the bottom) for 45 to 50 minutes or until cake is done and cherries are bubbly.
Serve warm with ice cream or cool whip if desired.
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