Brownie Trifle

1 box fudge brownie mix
2 cups (1 pint) whipping cream
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 can (21 oz) cherry pie filling or any fruit pie filling
1/2 teaspoon almond extract
2 tablespoons toasted sliced almonds

Heat oven. Make brownies as directed. Cool completely.

In medium bowl, beat whipping cream, powdered sugar, and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. In small bowl, combine pie filling and 1/2 teaspoon almond extract.

Cut brownies into 1-inch pieces. In 3-quart glass (trifle) bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator.

Pineapple on the Grill

1 fresh pineapple - peeled, cored and cut into 1 inch rings (Or cut into cubes and put on a skewer after marinating.)
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes or up to overnight.

Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.