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Brownie Bottom Pudding Pie

Brownie Bottom Pudding Pie recipe
photo by:kraft
A fudgy baked brownie “crust” is topped with creamy chocolate pudding and whipped topping for a decadent, chocolate lovers’ pie.
time
prep:
20 min
total:
45 min
servings
total:
10 servings

What You Need

1
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate
1/4
cup  (1/2 stick) butter or margarine
3/4
cup  sugar
2
 eggs
1
tsp.  vanilla
1/2
cup  flour
1/2
cup  chopped PLANTERS Pecans
2-1/2
cups  cold milk
2
pkg.  (4-serving size each) JELL-O Chocolate Instant Pudding
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
 Grated BAKER'S Semi-Sweet Chocolate (optional)

Make It

PREHEAT oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix until well blended. Stir in flour and nuts. Spread into greased 9-inch pie plate.

BAKE 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely on wire rack.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping; sprinkle with grated chocolate. Refrigerate until ready to serve. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Size Wise
Savor a serving of this indulgent, special occasion dessert that is perfect for a party. One pie makes enough for 10 servings.
Make Ahead
Brownie can be baked a day ahead. Cool completely; cover with foil and store at room temperature until ready to use.
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