This is such an easy dessert that everyone goes crazy over it! I have brought the treats to church and office potlucks, and everyone always begs for more. The recipe is so easy and goes together in a snap.
—ANN VICK ROSEMOUNT, MN
PREP: 20 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: 15-18 SERVINGS
1package fudge brownie mix (13-in. x 9-in. pan size)
2cups heavy whipping cream, divided
1package (3.3 ounces) instant white chocolate pudding mix
1can (21 ounces) raspberry pie filling
1. Prepare and bake brownies according to the package directions, using a greased 13x9-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 the pie filling. Cover and refrigerate for at least 2 hours before cutting.