Hot Fudge Sundae Brownie Pie
Nonstick cooking spray
1 box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
2/3 cup Vegetable Oil
1/4 cup water
2 large eggs
1/2 cup chopped walnuts, plus 2 tablespoons, divided
1 pint vanilla ice cream, softened
1/2 cup Chocolate Fudge Topping
2 tablespoons sweetened coconut flakes, toasted
Stemmed maraschino cherry, drained
HEAT oven to 350°F. Coat 9-inch pie plate with no-stick cooking spray. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup walnuts. Spread into prepared pie plate. Bake 30 to 35 minutes or until set in center. Cool completely.
SCOOP ice cream on top of brownie pie. Warm fudge topping according to package directions. Pour over ice cream. Top with whipped cream, remaining chopped walnuts and toasted coconut and cherry, if desired. Cut into wedges and serve immediately.
Serving Size (1 slice, 1/8 of pie), Calories 280 (Calories from Fat 280), Total Fat 32g (Saturated Fat 7g, Trans Fat g), Cholesterol 65mg, Sodium 250mg, Total Carbohydrate 80g (Dietary Fiber 3g, Sugars 55g), Protein 6g, 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.