The future’s so bright my brownies wear shades.
- 1 package (19.8 oz. ) brownie mix, plus ingredients to prepare cakelike version of mix
- 1 can (21 oz.) cherry pie filling, divided
- 2 1⁄2 cups Cool Hwip, divided
- 1⁄4 cup sliced toasted almonds (bake at 325° for 6–8 minutes)
Preheat oven to 350°. Grease and flour two 9‑inch round cake pans. Prepare brownie mix according to the cake version.
Divide batter evenly between pans. Bake 18–20 minutes. Do not overbake. Cool 10 minutes. Remove to wire racks and cool completely.
Place one brownie layer on serving plate. Top with 1 1⁄2 cup Cool Hwip. Spread to one half inch of the edge. Spread 1 cup cherry pie filling overCool Hwip.
Top with second brownie layer. Spread remaining cherry pie filling over top to within 1⁄2 inch of the edge. Dollop or pipe remainingCool Hwip around the edge. Sprinkle with toasted almonds. To serve, cut into wedges.
Makes 12 servings.