Pineapple Peach Cobbler

2 (21 ounce) cans pineapple pie filling
1 (6 or 7 ounce) package dried peaches, snipped
1/2 cup orange juice
1 (17 1/2 ounce) package refrigerated large cinnamon rolls
Vanilla ice cream

Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. Combine the pie filling, dried peaches and orange juice.

Cover and cook on HIGH for 1 1/2 hours or until fruit mixture is hot and bubbly; stir fruit mixture. Place cinnamon rolls on a cutting board, cunnamon side up (set icing aside). Cut each roll in half to make 2 semicircles. Place rolls on top of fruit mixture in cooker, cinnamon side up.

Cover and cook on HIGH 1 hour more or until rolls are fluffy all the way through. Turn off cooker and let the cobbler stand, uncovered for 30 minutes to cool slightly before serving. Spread icing over rolls.

To serve, spoon warm cobbler into dessert dishes. If desired, top with a scoop of vanilla ice cream.

Makes 8 servings.



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