Big Bowl Brownie Dessert

 

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

• 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.