CHERRY PIE BUBBLE UP CASSEROLE
1 can (16.3 ounces) refrigerated jumbo biscuits
1 can (21 ounces) cherry pie filling
½ cup powdered sugar
1 tablespoon milk
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.
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