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Steps to Complete
1.Chocolate Pudding:Prepare according to boxed instructions and place in fridge to chill while working on brownies.
2.Brownies: Prepare according to boxed instructions and cool completely on wire rack.
3.Assemble Lush: In a 9x13-inch baking dish, spread small amount of cool whip (or stabilized whipped cream) from edge to edge. Place brownie layer on top of cool whip. Spoon chocolate pudding over brownie layer and spread across. Sprinkle 10 crushed Pirouline cookies over pudding layer. Spread remaining cool whip over Pirouline crumb layer. Drizzle Nutella or hot fudge sauce over cool whip layer. Sprinkle remaining crushed Pirouline cookies on top of drizzled chocolate. Place in fridge to chill for 6 hours before serving. Cut into bars to serve.
4.Homemade Chocolate Pudding Directions: In a medium-sized bowl, combine sugar, cocoa powder, cornstarch, and salt. Stir in milk and whisk until smooth. Microwave uncovered for 3 minutes. Stir and return to microwave for an additional minute. Continue stirring and giving pudding additional minutes in microwave until pudding is thick. (Mine took an additional 3 minutes, 6 minutes total.) Stir in vanilla. Place plastic wrap directly on the surface of the pudding and place in fridge to cool completely.
5.Homemade Brownie Directions: Preheat oven to 350-degrees. Line a 9x13-inch pan with foil and grease with cooking spray. In a medium-sized bowl, blend butter and cocoa powder until smooth. Beat in sugar. Beat in eggs, one at a time, blending after each. Stir in flour and then vanilla. Batter will be very thick. Spread batter from edge to edge in 9x13-inch pan and bake for 25-35 minutes. Cool in pan for 15 minutes before removing brownies to wire rack to cool completely.
6.Stabilized Whipped Cream Directions: In a small mixing bowl, beat heavy cream to soft peaks. In separate bowl, beat cream cheese, powdered sugar, and vanilla. Stir cream cheese mixture into soft peak cream. Beat cream to stiff peaks and chill until ready to assemble Lush.