Pillsbury Chocolate-Cherry Fantasy Desserts

An easy frozen biscuit becomes the warm, tender topping for a fabulous fruit dessert.

INGREDIENTS

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

DIRECTIONS


INGREDIENTS
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


DIRECTIONS
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.

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Pillsbury Chocolate, Coffee and Oatmeal Pie

Serve this scrumptious pie with a dollop of sweetened whipped cream or a scoop of vanilla ice cream.
INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
3 eggs
3/4 cup sugar
3/4 cup dark corn syrup
3 tablespoons coffee-flavored liqueur
2 tablespoons butter, melted, cooled
1/4 teaspoon salt
1/2 cup quick-cooking oats
1 cup semisweet chocolate chips


DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan; do not prick crust. Bake 9 to 11 minutes or until light golden brown. If crust has raised in center, press down gently with back of spoon. Cool 15 minutes. Reduce oven temperature to 350°F.
2. Meanwhile, in medium bowl, beat eggs with wire whisk. Beat in sugar, corn syrup, liqueur, butter and salt. Stir in oats and chocolate chips. Pour filling into crust-lined pan. Cover crust edge with strips of foil to prevent excessive browning.
3. Bake 45 to 55 minutes or until top is golden brown and center is almost set. Cool at least 3 hours before serving. Store in refrigerator.


To learn more about Pillsbury baking products, visit Pillsburybaking.com

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