Raspberry Cream Brownie Dessert Squares

Prep Time: 30 min
Cook Time: 25 min
Ready Time: 130 min
Yield: 9 servings

Ingredients

BROWNIES

Crisco® Original No-Stick Cooking Spray
1 package Pillsbury® Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix
1/4 cup Crisco® Pure Vegetable Oil
3 tablespoons water
1 large egg

TOPPING

1 (10 oz.) package frozen raspberries in syrup, thawed
1 teaspoon unflavored gelatin
1 (8 oz.) package cream cheese, softened
1 1/2 cups frozen whipped topping, thawed

Preparation Directions

HEAT oven to 350FºF. Spray bottom only of an 8-inch square pan with no-stick cooking spray. Bake brownies as directed on package, 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.
BEAT cream cheese in large bowl until very soft. Add whipped topping; blend well.
HEAT gelatin mixture in saucepan over medium heat 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.
LET stand 5 to 10 minutes to soften before serving. Cut into squares. Top each serving with chocolate curls or 1 fresh raspberry, if desired. Store in refrigerator.

High Altitude (above 3500 ft.):

SEE brownie mix package for directions.

Nutritional Information Per Serving

Serving Size (1/9 of recipe), Calories 430 (Calories from Fat 220), Total Fat 24g (Saturated Fat 11g, Trans Fat 0g), Cholesterol 50mg, Sodium 95mg, Total Carbohydrate 51g (Dietary Fiber 3g, Sugars 37g), Protein 5g; Percent Daily Value*: Vitamin A 8%, Vitamin C 8%, Calcium 4%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.