EASY CHERRY PIE BUBBLE UP CASSEROLE

This was a very good recipe, just the right texture for the filling. It was a little too sweet for my tastes, but that is something that varies widely among different people. I would only suggest tasting the mixture as you are adding the sugar if you prefer more a more tart cherry pie.

This tasty recipe left me licking my fingers after I finally placed the pie in the oven. The included crust recipe is a little bland, but this pie is otherwise a great treat. The almond extract makes a world of difference.

INGREDIENTS:

1 can (16.3 ounces) refrigerated jumbo biscuits
1 can (21 ounces) cherry pie filling
½ cup powdered sugar
1 tablespoon milk

DIRECTIONS:

Heat oven to 350 degrees Fahrenheit. Butter a 13-by-9-inch casserole dish.
Open the biscuit can, separate the biscuits and cut each into four equal pieces. Place the biscuit pieces into the casserole dish.
Pour the pie filling over the biscuits and spread evenly.
Bake for 30 minutes, until hot and bubbling. Remove from oven and cool for 10 minutes.
Mix milk and powdered sugar until smooth and drizzle over the top.

Pro tip: Make this tasty dessert even better by topping with a scoop of vanilla ice cream.

From: http://casserole.cooktopcove.com/2017/04/24/how-to-make-cherry-pie-bubble-up-casserole
Allrecipes.com