Raspberry Brownie Dessert |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 18 |
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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. Ingredients:
1 (21 ounce) package fudge brownie mix |
3 large eggs |
1/4 cup water |
1/2 cup vegetable oil |
2 cups heavy whipping cream, divided |
1 (3 1/3 ounce) package instant white chocolate pudding and pie filling mix |
1 (21 ounce) can raspberry pie filling |
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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