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1
Heat oven to 325°F. Spray 4 (5 to 6-inch) shallow ramekins with Crisco® Original No-Stick Cooking Spray.
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2
In medium bowl, beat sweetened condensed milk, chocolate hazelnut spread, flour and egg with electric mixer on medium speed until well blended. Pour about 1/2 cup of the batter into each ramekin. Place ramekins on 15x10-inch pan with sides. Bake 30 to 35 minutes or until edges are set. Cool 10 minutes.
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3
In small microwavable bowl, microwave preserves on High 30 seconds or until heated. Top each warm brownie pudding with 1/2 cup ice cream, preserves and pecans.
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