5 cups sliced fresh fruit (necatines, plums or apricots) peeled if desired	1/3 cup amaretto	2 cups Hungry Jack Buttermilk Complete Pancake And Waffle Mix
2 tbsp. sugar	1 � cups water	� cup oil
1 tsp. almond extract	1 egg, beaten	2 pints (4 cups) vanilla ice cream

1. In medium nonmetal bowl, combine slice fruit, amaretto and sugar; toss gently. Let stand at room temperature for at least 1 hour before serving to marinate.
2. Heat waffle iron. In another medium bowl, combine pancake mix, water, okl, almond extract and egg; stir just until large lumps disappear. Spray waffle iron with nonstick cooking spray. Spoon half of batter in waffle iron; bake until steaming stops and waffle is golden brown. Repeat with remaining half of batter.
3. To serve, divide each waffle into 4 pieces; place each on individual dessert plate. Top each with � cup ice cream and � cup fruit mixture with juices.

Ingredient substitution:
If desired, omit the amaretto and use � cup apple juice plus � teaspoon almond extract.

Kitchen tip:
To make scooping ice cream a breeze, place it in the refrigerator for 30 minutes before serving it.

Make ahead tip:
Make the waffles early in the day; let them cool. Store the waffles, loosely covered, at room temperature. If desired, warm them briefly before assembling the dessert.

Serving size: 1/8 of recipe
Calories: 570
Calories from fat: 240
Dietary exchanges: 3 starch, 1 � fruit, 5 fat OR 4 � carbohydrate, 5 fat