Big Bowl Brownie Dessert

By amberwherley

Ingredients

• 1 box Betty Crocker® ultimate fudge Premium brownie mix
• Water, vegetable oil and egg as called for on brownie mix box
• 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

Details

Servings 16
Preparation time 25mins
Cooking time 29mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350° F (325° F for dark or nonstick pan). Make and bake brownies in 9-inch square pan as directed on box. Cool completely.
2 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.
3 Cut brownies into 1-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.