1 box Betty Crocker Fudge Brownie Mix
Mix with instructions on box. Spoon into greased (with Pam Baking Spray) mini muffin pans. Bake at 350 for 9-12 minutes.
Take out of oven and push down centers of brownies with round-ended utensil. Let cool for just a minute then take out of pans to finish cooling.
Filling:
1 Large Vanilla Pudding (or any flavor you want)
2 Small Cheesecake Puddings
2 cups milk
1 cream cheese 8 oz (don't use low fat or nonfat) softened and whipped before you add the pudding, milk and Cool Whip
1 Medium Cool Whip
Mix all together and let stand and firm up for a little while before filling cups. Can refrigerate for hours before using it.
After filling brownies with pudding filling, drizzle with melted semi-sweet chocolate chips. Melt slowly in a ziploc bag, then cut corner to express out chocolate onto pudding. Let chocolate harden in fridge.
Only fill brownies 2-4 hours before use. Brownie tends to get soft if filled too long. (You can freeze them though and they thaw out nicely.)
Makes 48
