1Heat oven to 375°F. In medium bowl, mix pie filling and extract; fold in raspberries. Spread in ungreased 8-inch square pan. Bake 15 minutes.
2Meanwhile, in medium microwavable bowl, microwave ice cream and chocolate chips on High about 1 minute 30 seconds, stirring every 30 seconds, until smooth. Add Bisquick mix; mix well. Let stand until fruit is done baking.
3Drop dough into 8 mounds (about 3 tablespoons each) on hot fruit. Sprinkle each mound with almonds. Bake 15 to 18 minutes longer or until chocolate topping is just set. Serve warm.