1-3/4 cups thawed COOL WHIP LITE Whipped Topping, divided
1/4 cup chopped PLANTERS Pecans, toasted
2 Tbsp. caramel ice cream topping
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Let's Make It
Heat oven to 350ºF.
Prepare brownie batter as directed on package; pour into 9-inch pie plate sprayed with cooking spray. Bake 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Immediately press down center with bottom of another pie plate or measuring cup, leaving a depression in center of brownie and 1-inch-wide rim around edge. Cool completely.
Beat pudding mixes and milk with whisk 2 min. (Pudding will be thick.) Stir in 1 cup COOL WHIP; spoon into brownie shell. Top with remaining COOL WHIP and nuts.
Refrigerate 2 hours or until firm. Drizzle with caramel topping just before serving.
Small Changes Add Up
Small ingredient substitutions, such as JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping, result in a savings of 60 calories and 1g of total fat, including 1g of sat fat, per serving when compared to a traditional recipe.
This chocolatey brownie shell can be baked ahead of time. Cool completely, then cover with foil and store at room temperature up to 24 hours before using as directed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 0g
* 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.