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Raspberry Mousse Brownie Pie

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  • Prep 15 min
  • Total 40 min
  • Servings 8
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Raspberries and fudge brownie mix combine to create a light and flavourful fruity pie.
Created Dec 19, 2013
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  • 1 pkg (440 g) Betty Crocker* Low-Fat Fudge Brownies Traditional Brownie Mix
  • 1/2 cup (125 mL) water
  • 2 cups (500 mL) frozen, unsweetened raspberries, thawed
  • 2 tsp (10 mL) unflavoured gelatin
  • 1/4 cup (50 mL) water
  • 1/3 cup (75 mL) sugar
  • 2 cups (500 mL) light or no-fat whipped topping
  • Fresh raspberries and chocolate curls, if desired


  • 1
    Heat oven to 350°F (180°C). Grease bottom of 9-inch (23 cm) springform pan or 9x13-inch (23x33 cm) rectangular baking pan.
  • 2
    Prepare brownie batter according to package directions. Pour into pan and bake 22 to 26 minutes or until toothpick inserted 2-inches (5 cm) from centre comes out almost clean. Cool completely on wire rack.
  • 3
    In food processor or blender, puree raspberries. Sieve out seeds. In saucepan, sprinkle gelatin over water. Heat over medium heat until dissolved. Remove from heat. Stir in sugar and pureed raspberries. Cool to room temperature. Gently fold in whipped topping. Spread evenly over brownie layer. Chill until set, about 3 hours.
  • 4
    Garnish with raspberries and chocolate curls if desired.

Expert Tips

  • Tip 1
    Substitution: For a flavour twist, make with frozen strawberries.
  • Tip 2
    Also delicious made with Betty Crocker* Chocolate Chunk Supreme Brownies Mix
  • Tip 3
    Success: For easy removal from rectangular baking pan, line pan with foil and leave a 2-inch (10 cm) foil overhang on sides.

Nutrition Information

No nutrition information available for this recipe
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