Frozen Chocolate Decadence Brownies

Ingredients

• 2.3 ounce almonds sliced
• 20.5 ounce brownie mix sweet low-fat such as Betty Crocker Rewards
• 2 pound cherries in heavy syrup dark canned
• 1.5 teaspoons coffee granules instant
• 4 cups ice-cream chocolate shell low-fat softened
• 0.8 cup raspberry spread seedless such as Polaner All Fruit
• 0.7 cup water 
• 12 ounce non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack

Directions

1. Preheat oven to 35
2. Stir together brownie mix and water.
3. Pour batter into a 13 x 9-inch pan coated with cooking spray.
4. 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.
5. Place raspberry spread in a bowl; stir with a whisk until smooth.
6. Drain cherries, reserving 2 tablespoons juice; set juice aside. Rinse cherries; drain well.
7. Add cherries to raspberry spread, stirring to coat.
8. Spread ice cream over brownies; spoon cherry mixture over ice cream.
9. Combine reserved cherry juice and coffee granules, stirring until coffee dissolves. Fold in whipped topping; spread over cherry mixture.
10. Sprinkle with almonds. Cover and freeze at least 8 hours.