Black Forest OREO® Crisp
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- 16 OREO Cookies, coarsely chopped (about 2 cups)
- 2/3 cup coarsely chopped toasted PLANTERS Slivered Almonds
- 3 Tbsp. butter or margarine, melted
- 2 cans (21 oz. each) cherry pie filling
- 1 qt. vanilla ice cream
- PREHEAT oven to 350°F. Mix cookie crumbs, almonds and butter until well blended; set aside.
- SPOON pie filling into lightly greased 13x9-inch baking pan; top with the crumb mixture.
- BAKE 30 min. or until pie filling is hot and bubbly and topping is lightly browned. Cool. Top each serving with 1/3 cup of the ice cream.