- Crisco® Original No-Stick Cooking Spray
- 1 (19.5 ounce) package Pillsbury® Classic Fudge Brownie
- 1 (8 ounce) package cream cheese, softened
- 3/4 cup Smucker's® Red Raspberry Preserves
- 1 (8 ounce) container whipped topping, thawed
- 1 (20 ounce) bottle Smucker's® Chocolate Sundae Syrups Ice Cream Topping, or Chocolate Plate Scapers
- Heat oven to 350 degrees F. Spray an 8 or 9-inch round springform pan with non-stick cooking spray.
- Prepare brownie mix according to package directions. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch; 36 to 38 minutes for 9-inch pan; cool.
- Beat cream cheese with an electric mixer on medium speed until fluffy. Beat in raspberry preserves and then whipped topping until well blended. Spread evenly over cooled brownies.
- Create swirls in the raspberry cream using the tines of a fork. Refrigerate 2 hours before serving.
- To serve, pour 2 to 3 tablespoons chocolate syrup on each dessert plate and top with frosted brownie.