Ingredients
- 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
Directions
- Prepare and bake brownies according to package directions, using a greased 13×9-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 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.
