Ingredients
1
box (18.3 oz) Betty Crocker™ traditional fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
1/2
cup miniature chocolate chips
4
oz (half of 8-oz package) cream cheese, softened
2
cups milk
1
box (3.3 oz) Jell-O™ white chocolate-flavor instant pudding & pie filling mix
2
cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
2
tablespoons Hershey’s™ chocolate-flavor syrup
Preparation
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in chocolate chips. Spread in pan.
Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely, about 1 hour.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Decrease speed to low; slowly add 1/2 cup of the milk. Beat in dry pudding mix, scraping bowl as needed. Slowly with mixer running, add remaining 1 1/2 cups milk; beat until well blended. Beat in whipped topping. Spread on top of cooled brownie base. Drizzle chocolate syrup in random pattern over top of bar. Pull table knife through topping for ripple design.
Refrigerate uncovered until set, about 4 hours. Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.
