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APRICOT BLACKBERRY SHORTCAKES

Active Time : 15 minutes
Total Time : 30 minutes
Serves : 8 servings
INGREDIENTS
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 16 ounce package refrigerated buttermilk jumbo biscuits dough
  • 1 15.25 ounce can apricot halves in heavy syrup drained and chopped
  • 1 cup frozen blackberries thawed
  • 1 teaspoon chopped fresh mint leaves
  • 1 cup frozen original whipped topping thawed
DIRECTIONS

In small bowl combine sugar and cinnamon. Separate each biscuit into 2 layers; dip each layer into sugar mixture. Bake according to biscuit directions.

Meanwhile in a small bowl combine apricots, blackberries and mint.

Top 8 biscuit halves with fruit, whipped topping and remaining biscuit halves.