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Instructions |
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Heat oven to 350°F. Spray 13x9-inch pan with
nonstick cooking spray. Prepare brownies as directed
on package, using oil, 1/4 cup water and eggs.
Spread batter evenly in sprayed pan.
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Bake at 350°F. for 30 to 35 minutes. Cool 1 hour or
until completely cooled.
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Meanwhile, line cookie sheet with waxed paper.
Melt margarine in small skillet. Stir in brown
sugar and 1 teaspoon water. Cook over low heat for
6 to 8 minutes or until mixture is bubbly,
stirring occasionally. Remove from heat. Stir in
pecans. Spread evenly on waxed paper-lined cookie
sheet. Cool completely.
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In large bowl, combine whipping cream, milk and
pudding mix; beat at low speed for 1 minute. Beat
at medium speed for 1 minute or until fluffy.
Spoon onto cooled brownie base; spread evenly.
Cover; refrigerate at least 3 hours. Crumble pecan
topping over each individual serving.
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| Serving
Suggestions |
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Prepare this dessert ahead, but do not cut or garnish it. Cover it tightly and refrigerate it for up to a day. Store the nut topping at room temperatu
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Originally Submitted
5/9/2012
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