Instructions:

Raspberry Bash

A brownie mix makes this spectacular raspberry dessert simple to fix. Use fresh raspberries when they're available, otherwise use frozen berries.

1 (19 1/2 ounce) package brownie mix
16 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
4 eggs
1 cup (6 ounce) white baking pieces
1 cup (6 ounce) semisweet chocolate pieces
2 cups fresh or loose-pack frozen raspberries

Generously butter a 10-inch springform pan; set aside.

Prepare brownie mix according to package directions for fudge brownies. Spread half of the batter into bottom of prepared pan; set aside.

In a large bowl, beat cream cheese, sugar, flour, and vanilla extract with an electric mixer on medium speed until smooth. Add eggs; beat just until mixed. Spread cream cheese mixture over brownie layer. Spread remaining brownie mixture over cream cheese layer. Swirl with a knife or spatula to marble. Sprinkle with white baking pieces and chocolate pieces. Sprinkle with raspberries. Bake in a 350 degree F oven for 1 hour 20 minutes (center will still jiggle slightly). Cool 30 minutes on a wire rack.

Loosen and remove side of pan. Cover and chill in refrigerator for at least 4 hours or up to 24 hours. Let stand at room temperature for 10 minutes before serving.

Makes 16 servings.