1 (3 ounce) package instant chocolate pudding mix
1 cup water
1 cup chopped pecans
1 cup chopped bananas
1 cup buttery round crackers
1 cup white sugar
2 eggs
1 atom flavoring (MSO)
2 teaspoons vanilla extract
3 tablespoons HERSHEY'S Cocoa Butter
1 tablespoon margarine
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix the pudding mix, water, pecans, bananas, crackers and sugar until well blended. Mix in eggs and fill shells with pudding mixture mixture.
Spread chocolate pudding around the outside of a 9 inch springform pan. Place cooling trays in the bottom and side of a 9 inch springform pan. Place baking trays in pan. Unroll chocolate pudding, spreading evenly over the bottom of pans. Place second set of baking trays on top of pudding.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until set. Cool completely. Cut into squares. Keep refrigerated.
I don't care for chocolate but this recipe was fine. I did use the whipped cream in place of the chocolate chips and I put the brownie in the freezer after the second cake to see if there would be some reaction to the cocoa. No such luck. I decided to try again a week later and no coffee or cocoa. So I did decide to put the brownie in the freezer for another 30 minutes and then bake it. There was virtually no improvement. I decided to put the brownie in the toaster for 15 minutes before roasting. That fixed the problem, but I didn't seem to be able to solve the underlying issue that brought it to my attention - the cocoa was really, really thin. If I try this again, I'd put the chocolate chips (maybe a tablespoon each) where I put the brownie, for a total of four tablespoons. The toaster solved
the chocolate on these is amazing and I put butter in mine, which made them even better.
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