Irish Cream-Topped Brownie Dessert

• Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening. In large bowl, stir brownie mix, oil, 2 tablespoons liqueur and the eggs with spoon about 50 strokes or until blended. Spread batter in pan.
• Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In medium bowl, beat whipping cream, milk, pudding mix and 3 tablespoons liqueur with electric mixer on high speed 4 to 6 minutes or until soft peaks form. Spread mixture over cooled brownies. Sprinkle with crushed candy. Cover; refrigerate at least 2 hours before serving. Cut into squares. Store in refrigerator.

Nutrition Information:

• Calories 340
• (Calories from Fat 170),

• Total Fat 19g
• (Saturated Fat 8g,
• Cholesterol 85mg;
• Sodium 230mg;
• Total Carbohydrate 38g
• (Dietary Fiber 0g,
• Sugars 29g),
• Protein 4g;

• Vitamin A 8%;
• Vitamin C 0%;
• Calcium 8%;
• Iron 8%;

• 1 Starch;
• 1 1/2 Other Carbohydrate;
• 4 Fat;

• 2 1/2;