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Squares: Raspberry Cream Brownie Dessert Squares

Source of Recipe

Candy


List of Ingredients

--Brownies--
1 package Pillsbury Thick 'n Fudgy Chocolate Chunk
--Deluxe Brownie Mix -- (15. 5-oz)
1/4 cup oil
3 tablespoons water
1 egg

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



Recipe

Bake brownies as directed on package in 8-inch square pan, 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.

Meanwhile, in large bowl, beat cream cheese until very soft. Add whipped topping; blend well.

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.

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.

YIELD: 9 Servings