Cherry-Raspberry Chocolate Cobbler
Makes 8 servings
Prep Time 15 min.
Baking Time: 30 to 33 min.
Preheat oven to 375° F.
In medium bowl, mix pie filling and extract. Fold in
2) Spread in ungreased 8-inch square pan. Place square pan
in oven and bake for 15 minutes.
3) Meanwhile, in medium microwavable bowl, microwave ice
cream and chocolate chips on High about 1 minute 30
seconds, stirring every 30 seconds, until smooth.
Add BISQUICK mix and mix well. Let stand until fruit is
done baking. Drop dough into 8 mounds (about 3 tablespoons each) on
Sprinkle each mound with almonds. Place square pan in oven and bake 15 to 18 minutes
longer or until chocolate topping is just set. Serve warm.