Prep Time 15m
Cook Time 12m
Ready Time 105m
Yield 12 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 package Pillsbury™ Sugar Free Chocolate Fudge Brownie Mix
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 tablespoons water
  • 1 large egg
  • 1 pint (2 cups) sugar free vanilla ice cream or frozen yogurt
  • 1/4 cup Smucker's® Sugar Free Hot Fudge Topping
  • 1/4 cup chopped dry roasted peanuts
  • Frozen sugar free whipped topping, thawed
  • 12 maraschino cherries with stems, drained
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 12-inch pizza pan with no-stick cooking spray.
  • Step 2Combine brownie mix, oil, water and egg in medium mixing bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan. Bake 10 to 12 minutes or until set in center. Cool completely on wire rack.
  • Step 3Soften ice cream in refrigerator 30 minutes. Scoop small spoonfuls onto brownie crust. Spread to within 1-inch of edge. Freeze 30 minutes or until ice cream is firm. Place fudge topping into corner of small resealable plastic bag. Cut very small corner off bag. Drizzle over ice cream. Sprinkle with peanuts. Freeze until serving time. Let stand 5 minutes before cutting. Garnish individual servings with whipped topping and a maraschino cherry.
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