I made this for our high school D-Group on Wednesday. Let’s just say the pan was empty when I took it home!
I used regular cool whip since I didn’t have the french vanilla. And also note that mine was pretty much overflowing my 9-in pie pan. I had to put a plate underneath it so that it wouldn’t spill in the fridge. If you have a bigger pie pan you might want to use that, or just put it in a regular square baking dish. Also, I refrigerated it for a while after putting the pudding on top and before I added the whipped cream. It just seemed a little to soft to be able to add the toppings and brownie pieces.
I originally got it from the Kraft Food & Family magazine from Holiday 2003.
Mile-High Fudge Brownie Pie
4 squares Baker’s Semi-Sweet Baking Chocolate
1/2 c butter
3/4 c sugar
1 tsp vanilla
1/2 c flour
2 c cold milk
2 pkg (4 serving size each) chocolate instant pudding mix
1 tub (8 oz) cool whip french vanilla topping, thawed
1. Microwave chocolate and butter in a large microwavable bowl on high 2 min or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until well blended. Add eggs and vanilla; mix well. Stir in flour. Spread into greased 9-in pie plate.
2. Bake at 350 for 30 min. Cool completely. Scoop out center of brownie with spoon, leaving 1/2 in thick rim around edge and thin layer of brownie on bottom. Reserve brownie pieces (aka..don’t eat them all!)
3. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min or until well blended (mixture will be thick). Gently stir in half of the whipped topping and all but 1/2 c of reserved brownie pieces. Spoon into brownie crust; top with remaining whipped topping and reserved brownie pieces. Refrigerate 2 hr or until set.