so I grabbed something I did have in the fridge: caramel ice cream topping. It's sweeter than the original, but a good "faux."1 package (19-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
1 cup milk
1/4 cup caramel ice cream topping
1 container (12 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) cheesecake instant pudding and pie filling (white chocolate pudding mix also works well)
20 chocolate crème-filled sandwich cookies, coarsely chopped
1/4 cup semi-sweet chocolate morsels, grated
1/4 teaspoon cinnamon
1. Preheat oven to 350ºF. Lightly spray 9x13 pan with oil. Prepare brownie mix according to package directions for cake-like brownies; pour into pan, spreading evenly. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack; cool completely.
2. In a bowl, combine milk and caramel; stir until well-mixed. Add pudding mix and half of the whipped topping; whisk until smooth. Coarsely chop cookies; fold into pudding mixture. Spread filling evenly over cooled brownie.
3. Attach open star tip to a decorator; fill with remaining whipped topping (or use a plastic baggy, with a corner cut out). Pipe diagonal rows, 1/4 inch apart, over entire surface of filling. Grate chocolate morsels over whipped topping. Sprinkle with cinnamon. Chill 30 minutes. Slice & serve. Enjoy!
Yield: 20 servings (maybe for a potluck!...we like large servings of this, so we get about 10 from this pan)
2 comments:
that looks oh-so-tasty. I love the photo you took, too. Very impressive. ;)
oh! I just found learned that this is still delish with 1 cheesecake pudding and 1 chocolate pudding. :D
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