1 pkg. (450 g) brownie mix
2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
2 cups cold milk
1-3/4 cups thawed Cool Whip Whipped Topping, divided
1/4 cup chopped pecans, toasted, divided
2 Tbsp. caramel sundae syrup, divided
1. HEAT oven to 350ºF.
2. PREPARE brownie batter as directed on package; pour into greased 9-inch pie plate. Bake 30 min. or until wooden toothpick inserted in centre comes out clean. Immediately press down centre with another pie plate or measuring cup to make a depression in the centre of the brownie, leaving a brownie layer on the bottom and a 1-inch wide rim around the edge. Cool completely.
3. BEAT pudding mixes and milk with whisk 2 min. (Mixture will be thick.) Stir in 1 cup Cool Whip. Spoon into brownie shell; top with remaining Cool Whip and nuts.
4. REFRIGERATE 2 hours or until firm. Drizzle with caramel syrup just before serving.
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