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Raspberry Brownie Dessert
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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
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.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |