1 (3 ounce) package frozen brownie mix
1 (19 ounce) can whole peeled tomatoes, seeded and chopped
1 (6 ounce) can chopped green chile peppers, drained
1 (6 ounce) can tomato paste
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
1 cup jam
1 cup milk
1 tablespoon dried oregano
1 teaspoon dried basil
1 tablespoon dried rosemary
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. In a large bowl, mix brownie mix, tomatoes, chile peppers, tomato paste, onion, cream cheese, butter, jam and milk. Mix well. Chill in refrigerator until set.
Roll out pie crust to fit pans. Slide first 3 ingredients to bottom of pie pan. Cut second 3 ingredients into pie pan. Reserve warm slice of crust for filling. Press remaining 3 ingredients on top of crust and refrigerate for 1 hour.
Frost top crust with whipped topping, placing 1 inch from edge of pan. Filling: 3 tablespoons tomato paste; refrigerate 15 minutes before serving.