Recipe Rating:
Prep Time: 10 min
Total Time: 55 min
Makes: 16 servings
1 pkg. (19.8 oz.) brownie mix
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
4 tsp. sugar
1 tsp. vanilla
3 cups assorted cut-up fresh fruit (kiwi, strawberries, banana)
PREHEAT oven to 350°F. Prepare brownie batter as directed on package; stir in 1/2 cup of the sour cream. Spoon into greased and floured 9-inch round cake pan.
BAKE 45 minutes. Cool in pan 10 minutes. Remove brownie layer from pan; cool completely.
CUT brownie layer horizontally in half to form 2 layers. Mix remaining sour cream, sugar and vanilla. Spread half of the sour cream mixture onto bottom half of brownie; cover with top of brownie. Spread top with remaining sour cream mixture; cover with fruit. Refrigerate until ready to serve. Store leftover dessert in refrigerator.
KRAFT KITCHENS TIPS
Variation
Prepare brownie batter with sour cream as directed. Spoon into greased and floured 13x9-inch baking pan. Bake at 350°F for 30 minutes. Cool completely. Cut into 16 pieces; top each piece with sour cream mixture and fruit just before serving.
Make-Ahead
Prepare as directed, dipping banana slices in lemon juice before mixing with other fruit to prevent them from turning dark.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 270
Total fat 13g
Saturated fat 4.5g
Cholesterol 35mg
Sodium 110mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 25g
Protein 3g
Vitamin A 4%DV
Vitamin C 30%DV
Calcium 4%DV
Iron 6%DV
