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Raspberry Brownie Dessert


Raspberry Brownie Dessert Recipe
Happy New Year Everyone!I am so excited to start trying some new recipes this new year.  I'm sure most of you are ready for some new and amazing recipes as well.  With Pam and me back in the swing of things, and the old year behind us, we hope to share some new and fabulous recipes for you to try.  To start the new year off, I found these super yummy brownies in a magazine and knew I had to give them a try.  Who else to try a new recipe out on than family!  I had my brother and his family over on New Years Day and had them be my official test panel.  I was given a thumbs up for both presentation and taste.  These look beautiful and they taste amazing and the best part, they are so simple to make.  Enjoy and have fun showing off your talent.  My next recipe are Simple Enchiladas with red sauce that has become my new favorite Mexican dish, so look for that in the
 next week!


Raspberry Brownie Dessert

adapted from www.tasteofhome.com

Ingredients
1 package fudge brownie mix (13-inch x 9-inch pan size, I used Betty Crocker, red box)
2 cups heavy whipping cream, divided
1 tsp vanilla
1 package (3.3 ounces) instant cheesecake pudding mix (can use white chocolate pudding as well)
1 can (21 ounces) raspberry pie filling

Directions
Prepare and bake brownies according to package directions, using a
greased 13x9-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 vanilla and cream
until stiff peaks form; fold into pudding.(I found to make a creamer layer,
instead of folding the two together, I added the pudding mixture
to the whipped cream I just whipped, and creamed them together for 1-2 minutes). 
Carefully spread over brownies; top with pie filling. Cover and refrigerate 
for at least 2 hours before cutting. Yield: 15-18 servings.

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