Categories: Frozen desserts
Ingredients
- 1 1/4 cups packaged biscuit mix
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup milk
- 1 egg, beaten
- 2 Tbsp. cooking oil
- 1 1/2 cups toasted flaked coconut
- 1 cup sliced almonds
- 1 21-oz. can cherry pie filling
- 2 cups broken chocolate chip cookies or cream-filled chocolate sandwich cookies
- 1 quart vanilla ice cream
Directions
- Combine biscuit mix, sugar and cocoa powder, add milk, egg and oil. Beat with an electric mixer until nearly smooth. Pour about 2/3 cup batter onto grids of a preheated lightly greased heart-shaped waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturer’s directions. (Or bake in a 9-inch waffle baker using 1 1/4 cups batter for each 9-inch square.)
- Using a fork, lift waffle off grids; separate to form smaller heart- or square-shaped waffles. Cut squares in half. Cool slightly on a wire rack.
- Just before serving. combine coconut and almonds; transfer to one of the compartments of the Watercolor tier dish (Tupperware). Fill remaining compartments with the cherry pie filling and broken cookies.
- For each serving, place two waffle pieces in a 16 oz. One Touch (Tupperware) serving bowl. Top with scoop of ice cream. Add desired toppings from Tier dish.