Cherry Raspberry Chocolate Cobbler

By rickfanciullo

Ingredients

• 1 can (21 oz) cherry pie filling
• 1/2 tsp almond extract
• 2 cups fresh raspberries
• 3/4 cup chocolate ice cream
• 1/2 cup bittersweet chocolate chips
• 1 cup Bisquick
• 3 tbs sliced almonds

Preparation

Step 1

1. Heat oven 375
2. In a medium bowl, mix pie filling and extract; fold in raspberries. Spread in an ungreased 8 inch square pan. Bake 15 min
3. Meanwhile in medium microwave safe bowl, microwave ice cream and chocolate chips on high for about 1 1/2 minutes, stirring every 30 seconds, until smooth. Add Bisquick, mix well. Let stand until fruit is done baking.
4. Drop dough into 8 mounds (about 3 tbs per mound)on hot fruit. Sprinkle each mound with almonds. Bake 15-18 minutes longer or until choc topping is just set. Serve warm.

NOTE: Assume dough is dropped on fruit while in the 8 inch pan. Then after cooking, you scoop out individual servings into a bowl.