Prep Time 10m
Cook Time 5m
Ready Time 30m
Yield 10 (6-inch) waffles


Ingredients
WAFFLES
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
  • 3 large eggs
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 cup water
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/2 cup sliced almonds, chopped
  • Crisco® Original No-Stick Cooking Spray
TOPPING
  • 1 cup heavy cream
  • 1/8 teaspoon almond extract
  • 2/3 cup Smucker's® Red Raspberry Preserves
  • 2/3 cup sliced almonds, toasted*
  • 30 fresh red raspberries
Preparation Directions
  • Step 1For Waffles: HEAT waffle iron according to manufacturer's directions. Reserve 2 tablespoons sweetened condensed milk for topping.
  • Step 2Whisk eggs in large bowl until fluffy. Blend in remaining sweetened condensed milk, flour, water, oil, baking powder, salt and almond extract just until batter is smooth. Stir in chopped almonds.
  • Step 3Coat waffle iron with no-stick cooking spray. Pour a scant 2/3 cup of batter onto center of hot waffle iron and close lid. Bake about 3 to 4 minutes or until steaming stops. Use a fork to remove waffle. Repeat with remaining batter.
  • Step 4For Topping: BEAT cream in medium bowl with electric mixer on high speed until stiff peaks form. Add reserved 2 tablespoons sweetened condensed milk and almond extract. Beat until smooth.
  • Step 5Spread each waffle with 1 tablespoon preserves. Top with whipped cream, toasted almonds and fresh raspberries.
  • Tip* To toast almonds: Place almonds in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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