Ingredients
1 package fudge brownie mix (13-inch x 9-inch pan size)2 cups heavy whipping cream, divided1 package (3.3 ounces) instant white chocolate pudding mix1 can (21 ounces) raspberry pie filling
Preparation
Prepare and bake brownies according to package directions, using a greased 13x9-in. baking 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 a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.
