Yield
24 servings (serving size: 1 square)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Stir together brownie mix and water. Pour batter into a 13 x 9-inch pan coated with cooking spray. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Toast almonds on rack below brownies during last 5 minutes of baking. Cool brownies and almonds completely on a wire rack.

Step 3

Place raspberry spread in a bowl; stir with a whisk until smooth. Drain cherries, reserving 2 tablespoons juice; set juice aside. Rinse cherries; drain well. Add cherries to raspberry spread, stirring to coat.

Step 4

Spread ice cream over brownies; spoon cherry mixture over ice cream.

Step 5

Combine reserved cherry juice and coffee granules, stirring until coffee dissolves. Fold in whipped topping; spread over cherry mixture. Sprinkle with almonds. Cover and freeze at least 8 hours.

Oxmoor House Healthy Eating Collection

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