Brownie Sundae Pie
Such a beautiful, fun-filled summer day deserves a refreshing summer treat. This Brownie Sundae Pie was just what you need.
Keyword brownie sundae pie
Prep Time 15 minutes minutes Refrigerate 3 hours hours Total Time 3 hours hours 15 minutes minutes
Author Trish - Mom On Timeout
- brownies
- 1/2 cup caramel ice cream topping the thicker the better
- 1/2 cup chopped pecans optional
- 3 oz Jell-O Chocolate Instant Pudding 2 packages
- 8 oz Cool Whip 1 tub
- 1 cup milk
- 3/4 cup International Delight Cold Stone Creamery Founder's Favorite Creamer
Buy brownies or prepare a box of brownie mix according to package directions and let cool.
Press enough brownies into a pie pan to create a crust. Make sure you don't leave any holes.
Spread caramel topping gently onto brownie crust and sprinkle with pecans if desired.
Pour creamer and milk into a bowl. Add pudding mix and beat of whisk for two minutes until blended and thick.
Carefully spread 1 1/2 cups of pudding onto caramel topping.
Gently fold in half of the whipped topping into the remaining pudding and gently spread over pudding layer.
Cover with remaining whipped topping.
Refrigerate for several hours until set. Serve cold.
Calories: 175kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 198mg | Potassium: 132mg | Fiber: 1g | Sugar: 11g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg