Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking
spray.
Mash 1 cup of the raspberries, using fork. Stir mashed
raspberries, brownie mix, oil and eggs in large bowl until blended. Stir in
1/2 cup whole raspberries. Spread in pie plate.
Bake 45 to 50 minutes or until toothpick inserted 2 inches from
side of pie plate comes out almost clean. Cool completely, at least 1
hour.
Beat whipping cream and sugar in chilled small bowl with electric
mixer on high speed until soft peaks form. Serve brownie wedges with
whipped cream and remaining 1 1/2 cups raspberries.
