Friday, September 19, 2008

Brownie Delight

1 pkg. brownie mix (for 9x13 pan)
2 pkgs. cream cheese (1 8-oz, 1 3-oz)
2 c. powdered sugar
1 carton cool whip thawed, divided
2 c. cold milk
1 pkg. instant choc. pudding
½ c. chopped pecans

Bake brownies according to page direction using a greased 9x13 banking pan. Cool completely. In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in half of cool whip. Spread over brownies. In another bowl, combine the milk and pudding mix, beat until smooth. Refrigerate for 5 minutes. Spread over cream cheese layer. Spread until smooth/refrigerate for 5 minutes. Spread with remaining cool whip, sprinkle with pecans. Refrigerate until serving.

Yield: 12-15 generous servings

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