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Full Online Book HomeLearning KitchenDesserts - Chocolate - Brownie Pie
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Desserts - Chocolate -  Brownie Pie Post by :noseotter Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1983

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Desserts - Chocolate - Brownie Pie

1 (20 ounce) package chocolate brownie mix with pecans
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup shaved semisweet chocolate, for garnish

Make brownies in a 9x13 inch pan according to package directions. Bake and cool.

In a small bowl, combine pudding mix and milk. Whisk until smooth. Allow to set up 5 minutes, then spread over cooled brownies. Spread whipped topping over pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator.

Makes 12 servings
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Layer #1: 1/4 pound (1 stick) butter or margarine 1 cup all-purpose flour 1 cup nuts, chopped 1 Tbls. sugar Layer #2: 1 cup powdered sugar, sifted 1 (8 oz.pkg.) Cream Cheese 1 cup Cool Whip Layer #3: 1 (3 3/4 oz. pkg) Chocolate Instant Pudding, prepared according to pkg. instructions. 1 (3 3/4 oz. pkg.) Vanilla Instant Pudding, prepared according to pkg. instructions. Layer #4: 1 small carton Cool Whip 1 milk chocolate bar, shavings or curls 1/2 cup chopped nuts Mix melted butter, flour, walnuts and sugar together and press into an 9x9 or 9x13 pan. Bake at 325

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4 teaspoons sugar 10 slices of thin sliced firm white bread (such as Pepperidge Farm) 2 1/2 cups diced peeled cooking apples such as Rome Beauty, Cortland, Northern Spy or Golden Delicious (about 3 small apples) 2 tablespoons fresh lemon juice 1/2 cup golden raisins 1/2 cup sugar 2 teaspoons grated lemon zest 1 tablespoon all purpose white flour 1 large egg 2 teaspoons butter 1/2 teaspoon pure vanilla extract Preheat oven to 375 degrees. Lightly coat four 6 ounce custard cups with non-stick cooking spray. Sprinkle 1 teaspoon sugar in each cup and swirl to coat the inside.