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Brownie Sundae Pie

Such a beautiful, fun-filled summer day deserves a refreshing summer treat. This Brownie Sundae Pie was just what you need.
Course Dessert
Cuisine American
Keyword brownie sundae pie
Prep Time 15 minutes
Refrigerate 3 hours
Total Time 3 hours 15 minutes
Servings 10
Calories 175kcal
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