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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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This is yet another one of my friend Ginger's most requested church desserts (and my request when I'm at her house). I think she got it from Pampered Chef; kudos to whoever came up with the original recipe. Ingredients:
1 package (19-21 ounces) brownie mix (plus ingredients to make cake-like brownies) |
1 cup milk |
1/4 cup instant coffee granules |
1 container (12 ounces) frozen whipped topping, thawed, divided |
2 packages (3.4 ounces each) cheesecake instant pudding and pie filling |
20 oreos |
1/4 cup semi-sweet chocolate morsels, grated |
1/4 teaspoon cinnamon |
Directions:
1. 1. Preheat oven to 350ºF. Lightly grease 9x13 pan. Prepare brownie mix according to package directions for cake-like brownies; pour into pan. Bake 25-30 minutes or until toothpick comes out clean. Remove from oven and cool completely in fridge.
2. 2. In a bowl, combine milk and instant coffee granules; stir until dissolved. Add half of the whipped topping and pudding mix; whisk until smooth. Coarsely chop cookies; fold into pudding mixture. Spread filling evenly over cooled brownie.
3. 3. Place remainder of Cool Whip in sandwich bag, and cut off one end of bag to create a Piping bag. 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 .
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