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Red Raspberry Chocolate Brownie 

Prep time: 15 min
Cook Time: 40 min
Yield: 12 servings

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.)package Pillsbury® Classic Traditional Fudge Brownie
1 (8 oz.)package cream cheese, softened
3/4cup Smucker's® Red Raspberry Preserves
1 (8 oz.)container frozen whipped topping, thawed
1 (20 oz.)bottle Smucker's® Chocolate Sundae Syrups Ice Cream Topping
OR Smucker's® Chocolate Plate Scapers Dessert Topping

Preparation Directions:

1.HEAT oven to 350°F. Spray an 8-inch square baking pan or 8 or 9-inch round springform pan with no-stick cooking spray.
2.PREPARE brownie mix according to package directions. Spread batter evenly into baking pan or springform pan. Bake 40 to 44 minutes for 8-inch baking pan. For springform pan, bake 45 to 48 minutes for 8-inch; 36 to 38 minutes for 9-inch pan; cool.
3.BEAT cream cheese with an electric mixer on medium speed until fluffy. Beat in raspberry preserves; beat in whipped topping until well blended. Spread evenly over cooled brownies.
4.CREATE swirls in the raspberry cream using the tines of a fork. Refrigerate 2 hours before serving.
5.To serve: POUR 2 to 3 tablespoons chocolate syrup on each dessert plate; top with frosted brownie.