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Prep 25min
Total4hr45min
Ingredients11
Servings15
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Ingredients
Base
1
pkg. fudge brownie mix
1/2
cup oil
1/4
cup water
2
eggs
Topping
1
tablespoon margarine or butter
1/4
cup firmly packed brown sugar
1
teaspoon water
1/2
cup pecan pieces
Filling
1
pint (2 cups) whipping cream
1 1/4
cups milk
2
(3.4-oz.) pkg. instant butterscotch pudding and pie filling mix
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Steps
1
Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray. Prepare brownies as directed on package, using oil, 1/4 cup water and eggs. Spread batter evenly in sprayed pan.
2
Bake at 350°F. for 30 to 35 minutes. Cool 1 hour or until completely cooled.
3
Meanwhile, line cookie sheet with waxed paper. Melt margarine in small skillet. Stir in brown sugar and 1 teaspoon water. Cook over low heat for 6 to 8 minutes or until mixture is bubbly, stirring occasionally. Remove from heat. Stir in pecans. Spread evenly on waxed paper-lined cookie sheet. Cool completely.
4
In large bowl, combine whipping cream, milk and pudding mix; beat at low speed for 1 minute. Beat at medium speed for 1 minute or until fluffy. Spoon onto cooled brownie base; spread evenly. Cover; refrigerate at least 3 hours. Crumble pecan topping over each individual serving.
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Prepare this dessert ahead, but do not cut or garnish it. Cover it tightly and refrigerate it for up to a day. Store the nut topping at room temperature in a resealable food storage plastic bag or in a tightly covered container.
Use the back of a spoon to swirl the filling, or make grooves in it with fork tines.
For buffets, cut this dessert into smaller pieces so it's easy for guests to sample.
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