Chocolate Cherry Pistachio Brownies Brownies go from good to great with easy add-ins to a convenient fudge brownie mix.
Prep Time: 20 Min Total Time: 2 Hr 50 Min Makes: 20 brownies 1 box (19.5 oz) Pillsbury Chocolate Fudge Brownie Mix 1/2 cup Crisco Pure Vegetable Oil 1/4 cup water 3 EGGLAND'S BEST eggs 1 jar (10 oz) maraschino cherries, well drained, cut in half 1 box (4-serving size) pistachio instant pudding and pie filling mix 1/2 cup cold milk 1 container (8 oz) frozen whipped topping, thawed 1/2 cup pistachio nuts, chopped, toasted* 1/2 cup LAND O LAKES Unsalted or Salted Butter 1 bag (12 oz) Hershey's semi-sweet chocolate baking chips (2 cups) Heat oven to 350F. Spray bottom only of 13x9-inch pan with Crisco? Original No-Stick Cooking Spray. In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Stir in cherries. Spread batter in pan. Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Meanwhile, in medium bowl, beat pudding mix and milk with wire whisk until well blended. Fold in whipped topping and nuts. Spread over brownie. Refrigerate 30 minutes. In medium microwavable bowl, microwave butter and chocolate chips uncovered on High about 1 minute, stirring every 30 seconds, until melted and smooth. Cool 5 minutes; carefully spread over pudding mixture. Refrigerate 30 minutes or until chocolate is set. For brownies, cut into 5 rows by 4 rows. Store covered in refrigerator. Source: Pillsbury If you're lucky enough to be Irish, You're lucky enough! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
