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Brownie Punchbowl Cake Recipe

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This recipe for Brownie Punchbowl Cake, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Naomi Maestas - County Clerk's Office
Added: Monday, March 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 prepared box of brownie's w/walnut's
1 large container of Cool-Whip
1 to 2 packages of frozen raspberries (thawed)
1 c. crushed walnuts (or more as needed)
1 container of fresh raspberries

Directions:
Directions:
Once brownies have cooled, start to layer. First a layer of brownie's, second a layer of FROZEN raspberries, third a layer of cool-whip, then a layer of walnuts. Repeat layers a second time. Add FRESH raspberries on top for a beautiful look to your punch bowl brownie cake. Refrigerate at least two hours.

Number Of Servings:
Number Of Servings:
15 or more
Preparation Time:
Preparation Time:
15 minutes ( once brownies have been cooled)
Personal Notes:
Personal Notes:
You can also substitute the raspberries with strawberries.

 

 

 

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