Frozen Chocolate Decadence Brownies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
1 (20.5-ounce) package low-fat brownie mix (such as betty crocker sweet rewards) |
2/3 cup water |
cooking spray |
1 (2.25-ounce) package sliced almonds |
3/4 cup seedless raspberry spread (such as polaner all fruit) |
2 (1-pound) cans dark cherries in heavy syrup |
4 cups chocolate low-fat ice cream, softened |
1 1/2 teaspoons instant coffee granules |
1 (12-ounce) container frozen fat-free whipped topping, thawed |
Directions:
1. Preheat oven to 350°.
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.
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.
4. Spread ice cream over brownies; spoon cherry mixture over ice cream.
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.
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