1/4 cup water
1 jar (10 oz.) maraschino cherries, well drained, cut in half
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/2 cup cold milk
1 container (8 oz.) frozen whipped topping, thawed
1/2 cup pistachio nuts, chopped, toasted*
1/2 cup Unsalted or Salted Butter
1 bag semi-sweet chocolate baking chips (2 cups)
Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with Nonstick cooking spray.
In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Stir in cherries. Spread batter in pan. Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
Meanwhile, in medium bowl, beat pudding mix and milk with wire whisk until well blended. Fold in whipped topping and nuts. Spread over brownie. Refrigerate 30 minutes.
In medium microwavable bowl, microwave butter and chocolate chips uncovered on High about 1 minute, stirring every 30 seconds, until melted and smooth. Cool 5 minutes; carefully spread over pudding mixture. Refrigerate 30 minutes or until chocolate is set. For brownies, cut into 5 rows by 4 rows. Store covered in refrigerator.
Serving Size (1 brownie of 20), Calories 390 (Calories from Fat 200), Total Fat 22g (Saturated Fat 9g, Trans Fat g), Cholesterol 40mg, Sodium 170mg, Total Carbohydrate 47g (Dietary Fiber 3g, Sugars 36g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.