Raspberry & Cream Shortcakes

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INGREDIENTS

• 2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
• 1/2 package (3-oz size) cream cheese
• 1/3 cup whipping cream
• 1 tablespoon sugar
• 1 drop almond extract
• 1 cup fresh raspberries
• 2 teaspoons butter or margarine, melted
• 1 teaspoon sugar

DIRECTIONS

1. Bake biscuits as directed on bag.
2. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in whipping cream, 1 tablespoon sugar and the almond extract.
3. Gently fold in raspberries. Refrigerate until serving time.
4. Remove biscuits from oven. Brush tops and sides with butter; sprinkle with 1 teaspoon sugar. Cool 5 minutes.
5. Split biscuits; fill with cream cheese mixture. If desired, garnish with additional raspberries.