image from www.familyfun.go.com
My dessert (above - it sort of looks like this) didn't win the dessert contest at my church dinner last night. So sad.
I was going to make this (see photo and recipe below), but couldn't find raspberries at the store in the limited amount of time I had before my husband, my son and my car left on a father/son camp out. So instead I made my daughter's favorite (see the link above for "dessert" as I've posted its recipe before).
Sadder even, it lost to two desserts. One was a cookie dough cheesecake. I'll forgive that dessert for beating mine. The other involved cherries. I can't believe a dessert involving cherries won anything. Yuck.
But seriously, the Tuxedo Brownie Squares recipe is probably one of the yummiest recipes ever. There's even a Tuxedo Brownie Cup version with strawberries. Mmmmm.
the Pampered Chef
1 package (21 oz.) brownie mix (plus what you need to make the brownies)
½ cup seedless raspberry jam
2 cups fresh raspberries, or frozen whole raspberries without syrup (or
sliced strawberries), thawed and drained, Divided
3 squares (1 oz. each) white chocolate, melted and cooled slightly
2 packages (8 oz. each) cream cheese, softened
½ cup powdered sugar
¼ cup milk
1 container (8 oz.) Cool Whip, thawed
Chocolate curls (optional)
Preheat oven to 350°F. Lightly spray bottom of 9x13 pan with spray. Prepare and bake brownie mix according to package directions. Cool completely.
Spread jam on brownies. Reserve ½ cup of raspberries for garnish; arrange the remaining 1 ½ cups raspberries evenly over jam.
Microwave chocolate on high for 1 minute. Stir. Microwave an additional 30 seconds, or until smooth. Cool slightly.
Meanwhile, combine cream cheese and powdered sugar; mix well. Gradually whisk in melted chocolate and milk. Fold in whipped topping; spread carefully over raspberries.
Refrigerate 1 hour or until firm. Cut into squares. Garnish with the reserved raspberries and chocolate curls. Store, covered in the refrigerator.
Yield: 15 servings