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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A tasty brownie is the base for cream cheese and chocolate pudding layers in this make-ahead dessert. Ingredients:
1 cup butter, softened |
2 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1 cup chopped walnuts |
fillling: |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
2 cups confectioners' sugar |
2 cups whipped topping |
topping: |
2 cups cold milk |
1 package (3.9 ounces) instant chocolate pudding mix |
whipped topping and chopped walnuts |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Stir in nuts.
2. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over brownies.
4. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over filling. Refrigerate for 1 hour or until serving.
5. Cut into squares; garnish with whipped topping and nuts. Yield: 12-15 servings.
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