Layered Brownie With Cream Cheese Pudding Recipe 435 Recipes

LAYERED BROWNIE DESSERT

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 20-25 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over brownies. , In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Spread over filling. Refrigerate 1 hour or until serving. , Cut into squares; garnish with whipped topping and nuts.

LAYERED BROWNIE WITH CREAM CHEESE & PUDDING RECIPE - (4.3/5)

Steps:

• 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. 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. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over brownies. 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. Cut into squares; garnish with whipped topping and nuts. Yield: 12-15 servings.

CREAM CHEESE BROWNIES

Steps:

• Preheat the oven to 325°F.
• Lightly grease a square 8X8-inch pan.
• To make the cream cheese layer, put the cream cheese in a mixer bowl and mix with the paddle attachment until it's smooth.
• Add the rest of the cream cheese layer ingredients, beating well and scraping down and of the batter that dares try to escape up the sides of the bowl.
• To make the brownie layer, melt the butter and the chocolate together until smoothly melted.
• Put aside and let come to room temperature.
• Be patient, it's worth it.
• In a separate bowl from the cream cheese mixture, mix the eggs and the sugar until it's thick and a gorgeous lemon color.
• Add the chocolate mixture and mix well until combined.
• Again, scrape down the sides of the bowl.
• Add the flour, vanilla, baking powder, salt and the chocolate chips, mix well until combined.
• Pour half the chocolate mixture into the prepared pan.
• Dollop the cream cheese mixture over that.
• Don't worry if it doesn't cover the chocolate. It won't.
• Add the remaining chocolate mixture.
• Take a knife and gently draw it through the batters, from left to right and from top to bottom, making a checkerboard pattern.
• Don't allow the mixtures to combine, be careful.
• Sprinkle with the nuts.
• Bake in the oven until the sides, but not the tops, begin to brown, about 25 to 30 minutes.
• Don't wait until a tester comes out clean, if you do then you have overbaked and basically murdered the brownies.
• Set aside to cool for about 10 minutes, cut into 12 or 16 brownies, cover and refrigerate.

BROWNIE DELIGHT

Steps:

• Prepare and bake brownies according to package directions. Cool completely on a wire rack., In a large bowl, beat cream cheese and sugar until creamy. Fold in 2 cups whipped topping. Spread over brownies. In a small bowl, whisk milk and dry pudding mix for 2 minutes. , Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Chill until serving.

LAYERED BROWNIE PUDDING DESSERT RECIPE

Steps:

• Mix brownie mix according to directions and bake in 9x13 inch greased and floured pan.
• Mix cream cheese, powdered sugar and 1 container whipped topping. Spread cream cheese mixture on top of the cooled brownies.
• Blend puddings and milk together and carefully spread on top of the cream cheese mixture.
• Top with second container of whipped topping. Put chocolate shavings and chocolate syrup on top.
• Refrigerate until ready to serve (we also like to throw this in the freezer for a yummy summer dessert and it is sometimes easier to cut and serve when it's been in the freezer).

LAYERED PUDDING DESSERT

Steps:

• Combine butter, flour, and pecans.
• Press into 13x9 inch pan and bake at 350 degrees for 20 minutes. Cool.
• Blend cream cheese, powdered sugar, and 1 cup Cool Whip.
• Spread over cooled crust.
• Blend instant puddings with milk until thick. Spread over cream cheese filling.
• Top with remaining Cool Whip and chill well.
• ***You can use whatever flavor instant pudding you like.

LAYERED CHOCOLATE BROWNIE PUDDING TRIFLE

Steps:

• Prepare a large glass trifle bowl or a large glass serving bowl.
• Grease a 13 x 9-inch baking dish.
• Prepare the browninie mix according to package directions.
• Bake in a 13 x 9-inch baking pan until brownies test done.
• Cool to room temperature then refrigerate until completely cold.
• When the brownies are cold cut into about 2-1/2-inch squares.
• Prepare chocolate and cream cheese pudding separately in two bowls using 2-3/4 cups milk for each.
• Line the bottom of the trifle bowl with HALF of the brownie cubes.
• Pour the prepared chocolate pudding over the brownies then sprinkle with 1/3 of the crushed cookies.
• Cover with one 8-ounce container of the Cool Whip topping.
• Layer the remaining brownie cubes over the Cool Whip, then pour the cream cheese pudding over the Cool Whip.
• Sprinkle 1/3 of the crushed cookies over the cream cheese pudding, then top with the second 8-ounce container of Cool whip topping.
• Sprinkle the remaining crushed cookies over the Cool Whip.
• Refrigerate until ready to serve.