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2 cups Original Bisquick®
1/3 cup sugar
3 tablespoons baking cocoa
3 tablespoons margarine or butter, melted
1/2 cup milk
1 pint (2 cups) vanilla ice cream
1 (10-ounce) package frozen strawberries in syrup, thawed
2 medium bananas, sliced
1/4 cup chocolate fudge topping, heated
Whipped topping, if desired
Maraschino cherry, if desired
1. Heat oven to 425°. Mix Bisquick, sugar and cocoa in medium bowl. Stir in margarine and milk until soft dough forms.
2. Drop dough by 6 spoonfuls onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until knife inserted in center of shortcake comes out clean. Cool 5 minutes. Split warm shortcakes. Fill with ice cream, strawberries, bananas and fudge topping. Top with whipped topping, cherries and, if desired, additional fudge topping.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 450°. Use 2 tablespoons sugar.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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