Brownie Dessert, Big Bowl

By Crick

Ingredients

• 1 box Betty Crocker® ultimate fudge brownie mix
• 2 cups (1 pint) whipping cream
• 1/2 cup powdered sugar
• 1/2 teaspoon almond extract
• 1 can (21 oz) cherry pie filling or any fruit pie filling
• 1/2 teaspoon almond extract
• 2 tablespoons toasted sliced almonds

Preparation

Step 1

Heat oven to 350° F (325° F for dark or nonstick pan). Make brownies as directed on box. Cool completely.
In medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. In small bowl, combine pie filling and 1/2 teaspoon almond extract.
Cut brownies into one inch pieces. In 3-quart glass bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator