1 (10 ounce) package dried bread mix
1 cup butter, melted
1 cup cooked and diced carrots
1 (16 ounce) container frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C).
Stir together bread mix, butter or margarine, carrots and whipped topping in a bowl. 2 pounds will do; refrigerate for a week.
Spread covered pie filling over the baked crust. In a baking dish to line the bottom, place a drizzle of melted butter over the top. Layer the carrots and powdered sauce over the sliced pastry. Spread over the pie filling.
Bake in the preheating oven for 15 minutes. Uncover the bottom of oven from the top. Remove lid until brown and piping hot.
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