Raspberry Brownie Dessert

“I don't bake very much, but this recipe really caught my eye. It's from the March/April 2007 Simple and Delicious magazine. I couldn't find the white chocolate instant pudding so I used French vanilla and it came out outstanding. It's an awesome dessert! The passive cook time includes time to allow the brownies to cool, and chill.”
READY IN:
3hrs 10mins
SERVES:
15-18
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare and bake brownies according to pkg directions,using eggs, water and vegetable oil and using a greased 13x9x2" baking pan.
  2. Cool completely on wire rack.
  3. In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick.
  4. In a small bowl beat remaining cream until stiff peaks form; fold into pudding.
  5. Carefully spread pudding mixture over cooled brownies; top with pie filling.
  6. Cover and refrigerate for at least 2 hours before cutting.

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