Brownie Bottom Pudding Pie

I've been wanting to make this for a long time. It just looked so good! And it is. I think it's one of the best things I've ever made. My mom brought this to Thanksgiving at my uncles house and she said it was a hit! She said it was gone pretty quickly, but she brought me back a piece.

I'm so glad I got to try it, it tastes amazing! I've never made a pie that had a brownie bottom. Next time, I think I might try making a Blondie bottom with a different type of pudding filling. The best part is, it takes almost no effort to make! I'll for sure be making this again.


Brownie Bottom Pudding Pie
recipe from Kraft Foods

Ingredients
4 squares Bakers Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter or margarine
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/2 cup chopped Planters Pecans
2 1/2 cups cold milk
2 packages (4-serving size each) Jell-o Chocolate Fudge Instant Pudding
1 tub (8 oz) Cool Whip Whipped topping, thawed
Grated Bakers Semi-Sweet Chocolate (optional)

Directions
Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwavable bowl on High 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs, and vanilla. Mix until well blended. Stir in flour and nuts. Spread into greased 9-inch pie plate.

Bake 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVER BAKE. Cool Completely on rack.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping; Sprinkle with grated chocolate. Refrigerate until ready to serve. Store leftover pie in refrigerator.

Pistachio Pudding Cookies

These are probably the favorite cookies I've made so far. And you really only need four ingredients to make them! My mom's lovess Pistachio and it was her birthday so I wanted to make something Pistachio flavored. First I wanted to make a pistachio cheesecake, then a pistachio layer cake, but I finally decided on the Pistachio cookies. And she loved them!

These cookies are really easy to make and can easily be switched with a different pudding. You can also add any chocolate and nuts to them you want. I added some white chocolate chips and some milk chocolate chips to it. Next time, I think I'll make Vanilla or Cheesecake pudding cookies.

Pistachio Pudding Cookies
recipe adapted from Eggless Cooking

Ingredients
3/4 cup butter, softened
Instant Pistachio Pudding Mix- 1 package (3.4 oz)
1 1/4 cups all purpose flour
2 tablespoons milk chocolate chips
2 tablespoons white chocolate chips

Directions
Preheat oven to 375 Degrees F

In a small mixing bowl, using an electric mixer, cream butter and pudding mix together until smooth.

Gradually beat in flour.

Fold in chocolate chips.

Grease a cookie sheet with nonstick cooking spray.

Take a tablespoon of dough and drop it on the baking sheet sheet 2 inches apart.

Bake for 10-13 minutes until light golden brown.

Remove from oven and let cool on the baking sheet 5 minutes. Then transfer to cooling rack and let cool completely before transferring to airtight container.