Raspberry Brownie Dessert

I don't bake very much, but this recipe really caught my eye. It's from the March/April 2007 Simple and Delicious magazine. I couldn't find the white chocolate instant pudding so I used French vanilla and it came out outstanding. It's an awesome dessert! The passive cook time includes time to allow the brownies to cool, and chill.

• Ready In: 3 hrs 10 mins
• Serves: 15-18

Ingredients

• 1 (21 ounce) package  fudge brownie mix
• 3  large eggs
• 1⁄4 cup water
• 1⁄2 cup  vegetable oil
• 2  cups heavy whipping cream, divided
• 1 (3 1/3ounce) package instant white chocolate pudding and pie filling mix
• 1 (21 ounce) can raspberry pie filling

Directions

1. Prepare and bake brownies according to pkg directions,using eggs, water and vegetable oil and using a greased 13x9x2" baking pan.
2. Cool completely on wire rack.
3. In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick.
4. In a small bowl beat remaining cream until stiff peaks form; fold into pudding.
5. Carefully spread pudding mixture over cooled brownies; top with pie filling.
6. Cover and refrigerate for at least 2 hours before cutting.