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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 18 |
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This is my husband's absolute favorite dessert! These brownies are topped with 3 fluffy layers of cheesecake, pudding and cool whip, and it goes together quicker than most. This will fill a 9x13 pan to the top, but that size pan makes good thick layers so I use it anyway. The recipe is adapted from TOH Quick Cooking. Ingredients:
1 cup shortening |
9 tablespoons cocoa or 3 ounces unsweetened chocolate |
2 cups sugar |
4 eggs |
1 teaspoon vanilla |
1 3/4 cups all-purpose flour |
1/2 teaspoon salt |
2 teaspoons baking powder |
11 ounces cream cheese, softened |
2 cups confectioners' sugar |
1 (12 ounce) carton frozen whipped topping, thawed, divided |
2 cups milk, cold |
1 (4 ounce) package instant chocolate pudding mix |
1/2 cup pecans, chopped (optional) |
Directions:
1. Melt shortening and chocolate or cocoa in microwave and transfer to mixing bowl.
2. Blend in sugar, eggs and vanilla.
3. Add flour, salt and baking powder.
4. Pour into a 9x13 pan, with bottom only greased.
5. Bake at 350 degrees for about 30 minutes.
6. Cool completely.
7. In a mixing bowl, beat cream cheese and confectioners' sugar till smooth and light.
8. Fold in 2 cups of whipped topping.
9. Spread over brownies.
10. In another bowl, combine milk and pudding mix.
11. Whisk till smooth and thickening.
12. Refrigerate 5 minutes, then spread over cream cheese layer.
13. Top with remaining whipped topping.
14. Sprinkle with pecans if desired.
15. Keep refrigerated.
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