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Instructions |
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Prepare and bake brownies according to package directions, using a greased 9x13” pan. Cool completely on wire rack.
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In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick.
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In a small mixing bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over cooled brownies; top with pie filling.
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Cover and refrigerate at least 2 hours before cutting.
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| Serving
Suggestions |
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Cherry pie filling may be used instead
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Originally Submitted
1/2/2010
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