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pouch (10.25 oz) fudge brownie mix
cup vegetable oil
teaspoon almond extract
cups Cool Whip™ frozen whipped topping, thawed
cups fresh raspberries (6 oz)
cup sliced almonds
Heat oven to 325°F. Spray bottom only of 8-inch square pan with cooking spray or grease with shortening. In large bowl, stir brownie mix, oil, water, almond extract and egg with spoon about 50 times (batter may be lumpy). Spread in pan.
Bake 26 to 28 minutes or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour.
Break cooled brownies into bite-size pieces, placing half of pieces in 2-quart straight-sided serving bowl. Top with half of the whipped topping and half of the raspberries; repeat layers. Sprinkle almonds over top.
You could substitute sliced fresh strawberries for the raspberries if you like.
No nutrition information available for this recipe.
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