Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, bisquick, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, cranberries, cranberry sauce, domino sugar, eat, Eggland's Best eggs, food, fresh raspberries, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, raspberry pie filling, Raspberry surprise, recipe, Sargento, Splenda, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I wasn’t sure this dessert was going to come together so well. I mean, it’s only five ingredients, so how good could that possibly be? Very good. Raspberry Surprise is simply mouthwatering.
Will you be trying out this recipe anytime soon? If so, please let me know how it turns out in the comments. I always enjoy hearing what you have to say 🙂
2 c. Bisquick
1 Eggland’s Best egg
4 pkg. Splenda
1 Can raspberry pie filling
1 qt. fresh raspberries
Combine all ingredients well. Pour batter into a 9 x 9 pan. Bake at 350 degrees for 40 to 50 minutes. Serve with Cool Whip.