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    Cherry Almond Coffee Cake

    Source of Recipe


    List of Ingredients

    2 (17.5 oz.) cans refrigerated cinnamon rolls with icing
    1 (21 oz.) can cherry pie filling
    1/4 t. almond extract
    1 T. sliced almonds


    Heat oven to 350. Spray 13x9 pan with cooking spray. Separate cans of dough into 10 rolls; set icing aside. Cut each roll into quarters; place in pan. In a small bowl, mix pie filling and almond extract; spoon over dough. Sprinkle with almonds. Bake 45 to 50 minutes or until deep golden brown.

    Remove covers from icings; microwave on High 3 to 7 seconds. Stir; drizzle over warm coffeecake. Serve warm.

    WW points: 7




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