Heat oven to 375 degrees. In medium bowl, mix pie filling and extract; fold in raspberries. Spread in ungreased 8-inch square pan. Bake 15 mins.
Meanwhile, in medium microwave bowl, microwave ice cream and chocolate chips on High about 1 minute 30seconds, stirring every 30 seconds, until smooth. Add Bisquick mix; mix well. Let stand until fruit is done baking.
Drop 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.
Originally Submitted
11/4/2010
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You can add this Cherry-Raspberry Chocolate Cobbler recipe to your own private DesktopCookbook.