An easy frozen biscuit becomes the warm, tender topping for a fabulous fruit dessert.
|2||cups frozen cherries (from 16-oz bag)|
|2||Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)|
|vanilla ice cream, if desired|
|1||tablespoon slivered almonds, if desired|
|2||tablespoons fudge topping, heated|
2 cups frozen cherries (from 16-oz bag)
2 tablespoons sugar
2 teaspoons cornstarch
2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
1 teaspoon milk
1 teaspoon sugar
vanilla ice cream, if desired
1 tablespoon slivered almonds, if desired
2 tablespoons fudge topping, heated
1. Heat oven to 350ºF. Place 2 (1 1/2-cup) ungreased ovenproof bowls or ramekins on cookie sheet. Spoon 1 cup frozen cherries into each bowl. Add 1 tablespoon sugar and 1 teaspoon cornstarch to each bowl; toss to coat cherries.
2. Bake 15 minutes. Remove from oven. Stir cherries well; place 1 frozen biscuit on top of each bowl of cherries. Brush biscuits with milk; sprinkle with 1 teaspoon sugar.
3. Return to oven; bake 18 to 22 minutes longer, adding almonds to cookie sheet during last 3 minutes of baking time. Bake until tops of biscuits and almonds are golden brown. Cool 5 to 10 minutes before serving. To serve, top with ice cream, fudge topping and almonds.
High Altitude (3500-6500 ft) Heat oven to 375°F. After placing biscuits over cherries, brushing with milk and sprinkling with sugar, return to oven and bake 22 to 26 minutes longer.