Recipe by Oxmoor House January 2002

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Recipe Summary

Yield:
24 servings (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

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

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

226 calories; fat 3g; saturated fat 0.4g; protein 3.6g; carbohydrates 44.8g; iron 1.3mg; sodium 110mg; calories from fat 12%; fiber 1.3g; calcium 34mg.
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