FLIP FLOP CHERRY COBBLER

Flip Flop Cherry Cobbler

1/2 cup butter
1 cup granulated sugar
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
8 cups cherry pie filling
1/2 cup granulated sugar

Coat a 9 x 13-inch baking dish with cooking spray.

With an electric mixer, cream the butter and sugar.

In a separate bowl, combine flour, baking powder and salt. Add to butter mixture alternating with the milk; mix until well combined. Spread batter evenly into prepared pan. Top with filling and sprinkle with sugar. Cover and freeze.

To bake: Thaw completely in refrigerator. Bake at 375 degrees F for 40 minutes or until browned.

Serves 6 to 8 generous portions.

Nutrition values per serving: 684 calories, 13 g fat, 142 g carbohydrates, 2 g fiber, 6 g protein, 35 mg cholesterol, 430 mg sodium