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Big Bowl Brownie Dessert

 95 Ratings
12 Comments
  • Prep Time 25 min
  • Total Time 3 hr 55 min
  • Servings 16
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Dig into fudgy brownie bites, tart juicy cherries and loads of creamy whipped cream!

Ingredients

1
box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs 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

Directions

  • 1 Heat oven to 350° F (325° F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. Make brownies as directed on box. Cool completely, about 1 hour.
  • 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.
 

Nutrition Information

No nutrition information available for this recipe.

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