Cherry Blackberry Shortcake
A great dessert for Sunday brunch.
3 cups all-purpose baking mix
1/4 cup granulated sugar
2/3 cup almonds, finely chopped and toasted
1/4 cup butter or margarine, melted
2/3 cup milk
1 1/2 cups whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 (27-ounce) jar CROSSE & BLACKWELL Cherry Blackberry Pie Filling
- Preheat oven to 425°F (220°C).
- Combine baking mix, granulated sugar and almonds in large bowl. Add butter and milk; mix gently until soft dough forms.
- Spread on ungreased baking sheet, forming 8-inch circle. Bake for 15 to 20 minutes or until golden brown. Cool on wire rack.
- Whip cream in small mixer bowl until soft peaks form; add powdered sugar and vanilla extract. Whip until stiff peaks form. Cut shortcake into 8 wedges. Carefully cut each wedge in half horizontally. Top bottom half of wedge with about 1/3 cup pie filling and a dollop of whipped cream. Place top half of wedge over whipped cream. Repeat with remaining wedges.
Makes 8 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.