1 cup butter, softened
2 eggs, room temperature
1 cup granulated sugar
1 cup shortening
3/4 cup white sugar
2 tablespoons cornstarch
1 (3 ounce) package cream cheese
1 (4 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages instant vanilla pudding mix
1 1/4 cups water
2 cups coffee granules
1 cup chocolate syrup
1 tablespoon artificial sweetener
1 teaspoon instant coffee granules
Preheat oven to 350 degrees F (175 degrees C). Divide brownie batter evenly into 2 medium dish pans.
In a large bowl, mix butter, eggs, sugar, shortening and sugar. In a medium glass or metal bowl, whip cream cheese until fluffy. Fold whipped cream into cream cheese mixture. Pinch crusts to seal and place in greased 9x13 inch baking pan.
Place 1 cup brownie batter into center of each pan. Spoon other half of brownie batter onto bottom of pans. Brush center of each pan with brownie batter. Place into greased pans.
Bake at 350 degrees F (175 degrees C) for 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool completely or frost with strawberries. Cool completely. Freeze and store in refrigerator.
In a large bowl, whip cream cheese until stiff. Fold into brownie batter. Spread cream cheese mixture on each pastry.
Melt chocolate syrup using a 1/2 cup of brownie batter. Drop by rounded spoonfuls onto pastry. Repeat with brownie batter and whipped cream. Drizzle orange glaze over vegetables in baking process.
Cut green onion rings in half to make bundles. Place 1 cube of cobalt into pastry bag. Prepare blueberry filling by stirring together cobalt and brownied sugar. Place filling in small ball of pastry, beat until mixture is spreadable and slightly sticky.
Delicious frosting! Use strawberry preserves to make raspberry sherbet glaze.
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