Raspberry Brownie Dessert

Ingredients

1 pkg. of fudge brownie mix (9×13 pan size)

2 cups of heavy whipping cream, divided

1 pkg. (3.3 oz) instant white chocolate pudding mix

1 can (21 oz) raspberry pie filling

Let’s Cook!

Prepare and bake brownies according to package directions using a greased 9×13 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 another bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate at least 2 hours before cutting.

Enjoy!