2 (3 ounce) packages instant chocolate pudding mix
2 1/2 cups milk
1 teaspoon vanilla extract
8 graham cracker crumbs
6 ounces chocolate and peanut butter brownies
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese, softened
1 teaspoon orange zest
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package instant chocolate pudding muffin mix
1 cup sliced peaches
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, mix the brownies, milk, vanilla extract and graham cracker crumbs. Cut in butter or margarine, depending on consistency. Drop mixture into prepared pans.
Bake in preheated oven for 50 to 60 minutes or until brownies spring back when lightly pressed. Allow to cool completely.
In a large bowl, cream together the chocolate frosting and butter until light and fluffy. Beat in the orange zest and orange zest of 1 cup cream cheese and cream cheese, then stir alternately with the other 3/4 cup cream cheese mixture. Beat in the peaches.
Cool completely and frost brownies and cream cheese mixture. Pipe icing on top of brownies or make decorative glasses.