FOR the first layer (brownies), empty the brownie mix into a large bowl. Add all necessary ingredients per box recommendations, sour cream, and red food coloring; mix well. Spoon batter into a greased 9x13-inch baking pan. Bake and cool as directed on the package. Once cooled, cut brownies into ½-inch cubes.
FOR the second layer (hot fudge): combine heavy whipping cream, sugar, and TSTE® Cocoa - Dutched in a large microwaveable bowl. Microwave on high for 2 mins, or until the sugar dissolves (and mixture boils). Then, stir in butter and cook on high 2-3 mins more, watching carefully and stirring about every 30 seconds, until the mixture begins to thicken. Allow to cool for 5 mins, then mix in TSTE® Madagascar Pure Vanilla Extract.
FOR the third layer (cream cheese mixture): beat the cream cheese and powdered sugar together in a small bowl. Fold in the whipped topping.
LAYER four transparent glasses with: brownie pieces, followed by hot fudge (cooled slightly), cream cheese mixture, then raspberries. Repeat. Sprinkle TSTE® Cocoa Nibs on top.
Yield: 4 servings
Total Time: 1 hr
Prep: 30 mins
Cook: 30 mins