Raspberry Brownie Dessert

raspberry brownie dessert recipe


  • 1 pkg. fudge brownie mix (13-in.x9-in.pan size)
  • 2 cups heavy whipping cream, divided
  • 1 pkg. (3.3 oz.) instant white chocolate pudding mix
  • 1 can (21 oz.) raspberry pie filling


  1. Prepare and bake brownies according to package directions, using a greased 13×9-in. baking pan.  Cool completely on a wire rack.
  2. 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 over brownies; top with pie filling.  Cover and refrigerate for at least 2 hours before cutting.

* For a tasty change of pace, try substituting cheesecake pudding for the white chocolate and cherry pie filling for raspberry.

raspberry brownie dessert recipe magazine pic

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