If you don't have a springform pan, you can make this dessert in a 12x8-inch pan.
To prevent scorching, melt vanilla chips carefully over low heat. For best results, follow package directions. Adding 1/4 teaspoon vegetable oil to the chips before melting may improve the melted mixture.
This dessert can be made several weeks ahead. Prepare the brownie base and filling as directed in the recipe. Top the brownie with filling as directed in recipe and store it, tightly covered, in the freezer. Allow the dessert to thaw completely in the refrigerator. Top with the raspberries and sauce shortly before serving it.
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