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"The belly rules the mind."--Spanish Proverb

Raspberry Brownie Jubilee Recipe

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This recipe for Raspberry Brownie Jubilee is from The O'Connor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg brownie mix for 9x13 pan
1 3.4oz pkg instant vanilla pudding
1 ¾ c milk
1 8oz cream cheese - softened
1 8oz cool whip or heavy whipping cream blended
1 can raspberry pie filling (cherry or blueberry options)
Directions:
Directions:
Prepare brownies for cake-like brownies – bake and completely cool. Set aside.

Blend together the milk and pudding (pie filling or quick set directions) – refrigerate to set
Whip cream cheese until fluffy. Blend in the set pudding. Fold in the whip cream/cool whip.
Spread cream cheese/pudding/whip cream mixture onto the cooled brownies.
Spread the pie filling on top.
Refrigerate any leftovers.

 

 

 

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