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16 servings, about 2/3 cup each
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If desired, use BAKER'S ONE BOWL Brownies to bake a 13x9-inch brownie layer. Cut enough of the brownie into 1-inch cubes to measure 5-1/2 cups. Reserve remaining brownies for snacking.
Chop 2 chocolate-coated caramel-peanut nougat bars (2.07 oz. each). Assemble dessert as directed, topping each layer of raspberries with layer of half the chopped nougat bars.
Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the baked brownies and/or undrained thawed frozen raspberries for the fresh raspberries.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made this several times and every time it is gone in minutes. Even my husband who doesn't like raspberries loves this dessert.
I use blueberries, raspberries and blackberries for this dessert. This is the favorite of my grandchildren and my co-workers. Served in a pretty trifle bowl it's always a hit!
What can I say except this is delicious! I made this for our family cookout yesterday. The only change I made to replace the raspberries with strawberries. This was definitely a hit and was requested for our Thanksgiving dinner. So simple but so good!!!