Friday, September 5, 2014

Brownie Ice Box Cake

It is as hot as blue blazes in Charlotte this week. I just thought that it might be a little cooler in North Carolina, while I am visiting my daughter, son in law and 2 year old Parker. We have been having a great time, but it is even soupier than Florida, if that is imaginable. When it comes to cooking, we have been trying to turn the oven on as little as possible. My daughter adapted this "Brownie Ice Box Cake" from several different versions that she had seen on Pinterest. Believe it or not, this dessert is not very rich and a great choice for warm summer nights. It should be made the day before it is being served and tastes even better after two or three days of refrigeration.


Brownie Ice Box Cake

1 Box Chocolate Fudge Brownie Mix - Prepared as directed on package
8 ounces softened cream cheese
1 cup powdered sugar
2 small tubs of Cool Whip - 8 ounces each
1 small box of instant vanilla pudding
1 small box of instant chocolate pudding
3 1/2 cups whole milk
4 to 6 Heath Bars - crushed- we use a Ziploc bag and a hammer -

Bake Brownie Mix according to package directions in 9 x 13 inch pan.

Mix cream cheese and confectioner's sugar until well blended and creamy.
Fold in one of the thawed tubs of Cool Whip.

Spread over cooled Brownies.

Sprinkle crushed Heath Bars over this layer.

Whisk both pudding mixes together with 3 1/2 cups of whole milk.
Spread over Heath Bars.

Carefully spread the second tub of Cool Whip over the pudding.

Refrigerate overnight.

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