Raspberry Cream-Brownie Dessert Squares

(2)
  1 reviews
  • 30 min prep time
  • 2 hr 10 min total time
  • 8 ingredients
  • 9 servings

Ingredients

Brownies

1
(15.5-oz.) pkg. Thick 'n Fudgy Chocolate Chunk Deluxe Brownie Mix
1/4
cup oil
3
tablespoons water
1
egg

Topping

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

Directions

  1. 1 Bake brownies as directed on package in 8-inch square pan, using oil, water and egg. Cool 45 minutes or until completely cooled.
  2. 2 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.
  3. 3 Meanwhile, in large bowl, beat cream cheese until very soft. Add whipped topping; blend well.
  4. 4 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.
  5. 5 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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