Ingredients
BROWNIES
- Crisco® Original No-Stick Cooking Spray
- 1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
- 1/2 cup Crisco® Pure Vegetable Oil
- 1/4 cup water
- 2 large eggs
- 1/2 cup chopped pecans
FILLING
- 2 quarts (8 cups) dulce de leche or butter pecan ice cream, slightly softened
- 1/2 cup Smucker’s® Hot Fudge Topping, warmed
- 1/2 cup chopped pecans
- 1 cup frozen whipped topping (optional), thawed
Preparation Directions
- HEAT oven to 350°F. Spray bottom only of 15x10x1-inch baking pan with no-stick cooking spray.
- COMBINE brownie mix, oil, water and eggs in large bowl. Beat 50 strokes with spoon. Stir in 1/2 cup pecans. Spread in prepared pan.
- BAKE 16 to 22 minutes or until center is set. Cool 40 minutes or until completely cooled.
- SPOON ice cream evenly over brownies. Smooth with back of spoon or rubber scraper. Freeze uncovered about 3 hours or until firm.
- DRIZZLE dessert with hot fudge topping using quick rapid strokes with a fork. Sprinkle with 1/2 cup pecans. Let stand at room temperature for about 5 minutes before cutting into squares. Serve topped with whipped topping.
Nutritional Information Per Serving
Serving Size (1/20 of recipe), Calories 370 (Calories from Fat 170), Total Fat 19g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 35mg, Sodium 170mg, Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 35g), Protein 4g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 8%, Iron 2%.
*Percent Daily Values are based on a 2,000 calorie diet.
