Reserve 32 nuts for garnish. Chop remaining nuts. Prepare and bake brownies in 13x9-inch pan as directed on package, stirring chopped nuts into batter before pouring into prepared pan. Cool completely.
Melt semi-sweet chocolate as directed on package; set aside. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over brownies. Top with reserved nuts. Drizzle with melted chocolate.
Refrigerate 2 hours or until chilled.
Store any leftovers in tightly covered container in refrigerator.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.