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.
Provided by cookCol
Categories Bar Cookie
Time 3h10m
Yield 15-18 serving(s)
Number Of Ingredients 7
Steps:
- Prepare and bake brownies according to pkg directions,using eggs, water and vegetable oil and using a greased 13x9x2" baking pan.
- Cool completely on wire rack.
- In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick.
- In a small bowl beat remaining cream until stiff peaks form; fold into pudding.
- Carefully spread pudding mixture over cooled brownies; top with pie filling.
- Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 363.5, Fat 24.8, SaturatedFat 9.6, Cholesterol 85.8, Sodium 142, Carbohydrate 32, Sugar 19.8, Protein 3.8
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