Jell O Pudding Brownies Food

JELL-O WEEN POKE BROWNIES

Steps:

• Prepare brownie batter and bake as directed on package for 8- or 9-inch square pan. Immediately poke deep holes in brownie at 1-inch intervals, using round handle of wooden spoon.
• Beat pudding mix and milk in large bowl with whisk 2 min. Add food colorings to tint pudding desired shade of orange. Immediately pour about half the pudding evenly over warm brownie; tap pan lightly on work surface to evenly fill holes in brownie with pudding. Let stand 5 min. Spread remaining pudding over top of brownie.
• Refrigerate at least 1 hour before serving. Cut into 2-inch squares, then cut each square diagonally in half to form triangles.

JELL-O PUDDING BROWNIES

Steps:

• Heat oven to 350ºF.
• Beat pudding mix and milk in large bowl with whisk 2 min. Add dry cake mix; mix well. (Batter will be thick.)
• Spread batter into 13x9-inch pan sprayed with cooking spray. Sprinkle evenly with cookies.
• Bake 35 to 40 min. Cool completely. Cut into bars.

ROOT BEER JELL-O PUDDING BROWNIES

Steps:

• Prepare brownie batter as directed on package substituting root beer for the water called for on package; pour into 13x9-inch baking dish sprayed with cooking spray. Bake as directed on package.
• Immediately poke deep holes into brownie at 1-inch intervals, using handle of wooden spoon and leaving thin layer of brownie on bottom on each hole. Beat pudding mixes, milk and root beer in medium bowl with whisk 2 min. Pour 3/4 of the mixture into holes; let stand 5 min.
• Meanwhile, stir COOL WHIP and extract into remaining pudding mixture. Spread evenly over brownie top to cover holes.
• Refrigerate 2 hours or until firm.

CHOCOLATE PUDDING BROWNIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar.
• Blend in eggs, milk, and vanilla.
• Stir together flour, pudding mix, baking powder, and salt.
• Add to creamed mixture; mix well.
• Stir in nuts.
• Spread in greased 9 X 9 X 2-inch baking pan.
• Bake for 25 to 30 minutes.
• Cool.
• Sift powdered sugar over top, if desired.

PUDDING POKE BROWNIES

Steps:

• Prepare and bake brownie mix in 8-inch square baking pan as directed on package. Remove from oven. Immediately use round handle of wooden spoon to poke holes at 1-inch intervals down through warm brownies to bottom of pan.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Immediately pour about 1/2 of the thin pudding mixture evenly over warm brownies. Tap pan lightly to fill holes. Let remaining pudding stand at room temperature to thicken slightly; spread over top of brownies to "frost" brownies.
• Refrigerate at least 1 hour. Cut into 2-inch squares, then cut each square diagonally in half to form 2 triangles. Store in tightly covered container in refrigerator.

JELL-O® CHOCOLATE PUDDING FUDGE

Steps:

• Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Microwave 4 oz. chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until blended. Add dry pudding mix; stir 2 min.
• Add sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan with back of spatula.
• Microwave remaining chocolate and butter in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over pudding mixture. Refrigerate 2 hours or until firm.