6 eggnog brownies
1/2 cup vegetable oil for frying
1 cup white sugar
1/4 cup water
2 eggs
1 teaspoon vanilla extract
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 tablespoons white sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 cup chopped pecans
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts
1 (3 ounce) package instant French Vanilla pudding mix
2 cups milk chocolate frosting
Heat oil in a large skillet over medium-high heat. Add brownies, and fry until golden brown. Remove from heat, leaving cool. Stir in sugar and water. Stir until thoroughly combined, about 5 minutes. Pour into a large bowl. Chill 30 minutes.
Fry brownies 1-2 minutes on each side, until an instant read thermometer reads 180 degrees F (90 degrees C). Remove from oven and place on wire rack to cool completely.
Quickly press brownie perforations into piping bag using a knife. Cool completely, stirring occasionally. Cut into 1/2-inch squares using a 2-1/2-inch jelly roll pan or rectangle pan. Transfer brownies to serving bowl. Cool completely. Cover brownies with frosting and pattern on top. Cut bars with knife or pastry blender. Cut brownies or bars into shapes using removable maraschino cherry flavored plastic bands. Freeze until solid. Cut into desired shape.
Cool the ice cream in refrigerator. Form brownies into 3-inch squares. Cover in freezer freezer fridge. Freeze brownies in freezer until firm. Cut into shape with knife or pastry blender. Freeze brownies until solid. Cool completely. Cut into 1-inch squares. Cut into 3-inch squares. Place on serving plate. Frost top of brownies. Place brownies on serving plate. Frost over brownies. Frost table top. Freeze brownies.
When brownies are frozen, place on waxed paper to dry. Freeze brownies until firm. Serve warm or cold.