CHOCOLATE-CHERRY CRISP

1 (15.8 oz.) package Pillsbury Thick 'n Fudgy Double Chocolate Deluxe Brownie Mix
1 cup quick-cooking rolled oats
1/2 cup chopped walnuts, if desired
1/2 cup margarine or butter, melted
2 cans (21 oz. each) cherry pie filling
TO SERVE:
vanilla ice cream
fresh mint sprigs (optional garnish)

Heat oven to 350 degrees F.

Reserve chocolate syrup packet from brownie mix for topping.

In large bowl, combine brownie mix, oats and walnuts; mix well. Add butter; stir until mix is moistened. (Mixture will be dry.) Set aside.

Spoon pie filling evenly into ungreased 9- or 8-inch square (2-quart) glass baking dish. Sprinkle brownie mixture over pie filling.

Bake for 30-40 minutes or until edges are bubbly. Cool 45 minutes.

TO SERVE:
Spoon into bowls. Top each serving with ice cream; drizzle with chocolate syrup from packet. Garnish with mint sprigs.

Note: This recipe, by Amy Heyd of Cincinnati, OH, was a finalist in the 2000 Pillsbury Bake-Off Contest.

Servings: 10
Source: Pillsbury