Accompanied Kathleen Brotherton column, 7-3-2013
2/3 cup powdered sugar
1 package cream cheese (3-ounce package), softened
1/2 teaspoon almond extract
1 egg
1 3/4 cups Bisquick or other baking mix
2/3 cup semisweet chocolate chips
1 can cherry pie filling (21-ounce can)
1/4 cup vanilla milk (white) chips
2 teaspoons shortening
Preheat oven to 400 degrees. Mix powdered sugar, cream cheese, almond extract and egg in medium bowl with spoon. Stir in baking mix. Pat down into 12-inch circle on ungreased cookie sheet. Flute edge if desired.
Bake 8-10 minutes or until light golden brown. Sprinkle chocolate chips over hot crust. Bake about 1 minute or until chips are melted. Spread evenly. Cool 5 minutes. Gently loosen and transfer to serving plate.
Spread pie filling over chocolate. Heat vanilla milk chips and shortening over low heat, stirring occasionally, until smooth; drizzle over pie filling.
Makes 8-10 servings.
