Filling
2 C. fresh raspberries
1/3 C. sugar
2 peaches, peeled and sliced
½ C. seedless raspberry jam, warmed
1½ pints (3 C.) Haagen-Dazs Vanilla ice cream
Shortcakes
2 C. Pillsbury All Purpose Flour
½ C. sugar
1 Tbsp. baking powder
¼ tsp. salt
½ C. butter or margarine (not spread)
½ C. white vanilla chips
2/3 C. milk
¼ tsp. almond extract
1 Tbsp. sugar
¼ C. sliced almonds
Preheat oven to 400°F. Grease large cookie sheet. In
medium bowl, combine raspberries and 1/3 C. sugar,
crushing a few berries with back of spoon. Let stand
until berries form a light sauce. Add peaches;
stir gently.
In large bowl, combine flour, sugar, baking powder and
salt. With pastry blender and fork, cut in butter
until mixture resembles course crumbs. Stir in vanilla
chips. Stir in milk and almond extract just until
moistened.
Drop dough by 6 heaping tablespoonfuls onto greased
cookie sheet. Sprinkle with 1 tablespoon sugar;
top with almonds.
Bake for 12 to 14 minutes or until light brown and
firm to the touch. To serve, split warm shortcakes;
place bottom halves on individual serving plates.
Scoop 1/2 cup ice cream on top of shortcake; top with
1 tablespoon warm jam and 1/2 cup fruit. Place top
half of shortcake on ice cream; serve immediately.
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