Prep Time: 20 min ; Start to Finish: 1 hr 10 min
Makes: 2 servings

An easy frozen biscuit becomes the warm, tender topping for a fabulous fruit dessert.

2 cups frozen cherries (from 16-oz bag)
2 tablespoons sugar
2 teaspoons cornstarch
2 Pillsbury® Oven Baked frozen buttermilk biscuits (from 25-oz bag)
1 teaspoon milk
1 teaspoon sugar
vanilla ice cream, if desired
1 tablespoon slivered almonds, if desired
2 tablespoons fudge topping, heated


1 . Heat oven to 350ºF. Place 2 (1 1/2-cup) ungreased ovenproof bowls or ramekins on cookie sheet. Spoon 1 cup frozen cherries into each bowl. Add 1 tablespoon sugar and 1 teaspoon cornstarch to each bowl; toss to coat cherries.
2 . Bake 15 minutes. Remove from oven. Stir cherries well; place 1 frozen biscuit on top of each bowl of cherries. Brush biscuits with milk; sprinkle with 1 teaspoon sugar.
3 . Return to oven; bake 18 to 22 minutes longer, adding almonds to cookie sheet during last 3 minutes of baking time. Bake until tops of biscuits and almonds are golden brown. Cool 5 to 10 minutes before serving. To serve, top with ice cream, fudge topping and almonds.

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