A fantastic recipe from Sandra Lee!
|1 1/2||cup Original Bisquick® mix|
|3/4||cup evaporated milk (from 12-oz can)|
|1||teaspoon almond extract|
|1/2||cup butter or margarine|
|1||can (21 oz) more fruit cherry pie filling|
|1||cup frozen dark sweet cherries, thawed|
|Whipped cream or vanilla ice cream, if desired|
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish or shallow 2-quart casserole with cooking spray. In large bowl, stir topping ingredients until smooth; set aside.
- In 2-quart saucepan, melt butter over medium heat. Stir in remaining fruit mixture ingredients. Cook about 2 minutes, stirring frequently, until mixture is hot. Spoon fruit mixture into dish. Pour topping evenly over fruit.
- Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool about 20 minutes before serving. Serve warm with whipped topping or ice cream.