Cherry Raspberry Chocolate Cobbler

By LadyJ1114

Ingredients

• 1 can low sugar cherry pie filling
• 1/2 t. almond extract
• 2 cups fresh raspberries
• 3/4 cup SF chocolate ice cream
• 1/2 cup bittersweet chocolate chips
• 1 cup RF Bisquick
• 3 T. sliced almonds

Preparation

Step 1

Heat oven to 375. In medium bowl, mix pie filling and extract; fold in raspberries. Spread in ungreased 8” square pan. Bake 15 minutes.

In a medium microwavable bowl, microwave ice cream and chocolate chips on High for 1 ½ minutes, stirring every 30 seconds, until smooth. Add Bisquick mix; mix well. Let stand until fruit is done baking.

Drop dough into 8 mounds (about 3 T. each) on hot fruit. Sprinkle each mound with almonds. Bake 15-18 minutes longer or until chocolate topping is just set. Serve warm.