Big Bowl Brownie Dessert

Dig into fudgy brownie bites, tart juicy cherries and loads of creamy whipped cream!

Yield

16 servings

Ingredients

1 box fudge brownie mix
water, vegetable oil and egg as called for on brownie mix box
2 cups (1 pint) whipping cream
1/2 cup confectioners' (powdered) sugar
1/2 teaspoon almond extract
1 (21 ounce) can cherry pie filling or any fruit pie filling
1/2 teaspoon almond extract
2 tablespoons toasted sliced almonds

Directions

Preheat the oven to 350°F (177°C). Make brownies as directed. Cool completely.

In medium bowl, beat whipping cream, powdered sugar, and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. In small bowl, combine pie filling and 1/2 teaspoon almond extract.

Cut brownies into 1-inch pieces. In 3-quart glass bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 24 hours before serving.

Preparation Time: 25 minutes
Total Time: 3 hours 55 minutes

Additional Information

Sprinkle with fresh blueberries for a red, white and blue celebration.

Storage

Store covered in refrigerator.

Nutritional Information

1 Serving: Calories 320 (Calories from Fat 140); Total Fat 15 g (Saturated Fat 7 g, Trans Fat 0 g); Cholesterol 45 mg; Sodium 125 mg; Total Carbohydrate 42 g (Dietary Fiber 1 g, Sugars 31 g); Protein 2 g

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map