Raspberry Brownie Dessert
“This is such an easy dessert that everyone goes crazy over!” says Ann Vick of Rosemount, Minnesota. “I have brought it to church and work potlucks, and everyone always begs for more. The recipe is so easy-it goes together in a snap.”
SERVINGS
|
15-18
|
CATEGORY
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Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
25 min.
|
TOTAL
|
45 min.
|
INGREDIENTS
- 1 package fudge brownie mix (13-inch x 9-inch pan size)
- 2 cups heavy whipping cream, divided
- 1 package (3.3 ounces) instant white chocolate pudding mix
- 1 can (21 ounces) raspberry pie filling
DIRECTIONS
Prepare and bake brownies according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small mixing bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting. Yield: 15-18 servings.