Dessert Recipe
Raspberry Cream Brownie Dessert Squares
Raspberry Cream Brownie Dessert Squares:
--Brownies--
1 package Pillsbury Thick 'n Fudgy Chocolate Chunk
--Deluxe Brownie Mix -- (15. 5-oz)
1/4 cup oil
3 tablespoons water
1 egg
--Topping--
1 package frozen raspberries in syrup (10-oz) -- thawed
1 teaspoon unflavored gelatin
1 package cream cheese (8-oz) -- softened
1 1/2 cups frozen whipped topping -- thawed
Bake brownies as directed on package in 8-inch square pan, using oil,
water
and egg. Cool 45 minutes or until completely cooled.
Place strainer over medium bowl; pour raspberries with syrup into
strainer.
Press raspberries with back of spoon through strainer to remove seeds;
discard seeds. Place 1/2 cup raspberry puree in small saucepan. Sprinkle
gelatin over puree; let stand 5 minutes to soften.
Meanwhile, in large bowl, beat cream cheese until very soft. Add whipped
topping; blend well.
Heat gelatin mixture in saucepan over medium heat for 1 to 2 minutes or
until
gelatin is dissolved, stirring constantly. Stir gelatin mixture into
remaining
raspberry puree in bowl . Add raspberry mixture to cream cheese mixture;
stir until smooth. Pour mixture over cooled brownies. Refrigerate 30 to
40
minutes or until firm.
To serve, let stand 5 to 10 minutes to soften. Cut into squares. If
desired,
top each serving with chocolate curls or 1 fresh raspberry. Store in
refrigerator. 9 servings.
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