Ingredients
- Box of brownie mix (family size)
- Eggs (as called for on brownie mix box)
- Oil (as called for on brownie mix box)
- Water (as called for on brownie mix box)
- Instant chocolate pudding mix (3.9 ounce package)
- Milk (3 cups)
- Cool Whip (8 ounce container), thawed
- Chocolate shavings (for garnish, optional)
Instructions
- Step 1: Prepare the brownie mix according to package directions using the eggs, oil, and water measurements listed on the box.
- Step 2: Bake the brownies in a greased 9×13 inch pan according to the package directions. Let cool completely.
- Step 3: While the brownies are cooling, whisk together the instant chocolate pudding mix and milk in a bowl until smooth. Let set for a few minutes to thicken slightly.
- Step 4: Once the brownies are completely cooled, crumble them evenly into the 9×13 inch pan.
- Step 5: Spread the chocolate pudding mixture evenly over the crumbled brownies.
- Step 6: Top the pudding layer with the thawed Cool Whip, spreading it evenly. Garnish with chocolate shavings, if desired. Refrigerate for at least 2 hours before serving.
Notes
- For the best flavor, let the cake chill in the refrigerator overnight to allow the flavors to meld.
- Leftovers can be stored, well covered, in the refrigerator for up to 3 days.
- Serve chilled, and consider adding a scoop of vanilla ice cream for an extra decadent treat.
- Chef's tip: Don't overbake the brownies – slightly fudgy brownies will create a moister cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American