What You Need
1 pkg. (15.9 oz.) brownie mix (8-inch pan size)
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1-3/4 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup chopped PLANTERS Pecans, toasted
2 Tbsp. caramel ice cream topping
Make It
HEAT oven to 350ºF.
PREPARE brownie batter as directed on package; pour into greased 9-inch pie plate. Bake 30 min. or until toothpick inserted in center comes out clean. Immediately press down center with bottom of another pie plate or measuring cup, leaving a depression in center of brownie and 1-inch-wide rim around edge. Cool completely.
BEAT pudding mixes and milk with whisk 2 min. (Mixture will be thick.) Stir in 1 cup COOL WHIP. Spoon into brownie shell; top with remaining COOL WHIP and nuts.
REFRIGERATE 2 hours or until firm. Drizzle with caramel topping just before serving.
PREPARE brownie batter as directed on package; pour into greased 9-inch pie plate. Bake 30 min. or until toothpick inserted in center comes out clean. Immediately press down center with bottom of another pie plate or measuring cup, leaving a depression in center of brownie and 1-inch-wide rim around edge. Cool completely.
BEAT pudding mixes and milk with whisk 2 min. (Mixture will be thick.) Stir in 1 cup COOL WHIP. Spoon into brownie shell; top with remaining COOL WHIP and nuts.
REFRIGERATE 2 hours or until firm. Drizzle with caramel topping just before serving.
Kraft Kitchens Tips
Healthy Living
Save 60 calories per serving by preparing as directed with fat-free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Make Ahead
Brownie can be baked a day ahead; cool completely. Cover with foil and store at room temperature until ready to use.
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