Chocolate-Cherry-Pistachio Brownies

By lisapearce

Ingredients

• INGREDIENTS
• 1 1
• box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
• 1/2 1/2
• cup Crisco® Pure Vegetable Oil
• 1/4 1/4
• cup water
• 3 3
• LAND O LAKES® Eggs
• 1 1
• jar (10 oz) maraschino cherries, well drained, cut in half
• 1 1
• box (4-serving size) pistachio instant pudding and pie filling mix
• 1/2 1/2
• cup cold milk
• 1 1
• container (8 oz) frozen whipped topping, thawed
• 1/2 1/2
• cup pistachio nuts, chopped, toasted*
• 1/2 1/2
• cup LAND O LAKES® Unsalted or Salted Butter
• 1 1
• bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)

Preparation

Step 1

DIRECTIONS

* 1Heat oven to 350°F. Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
* 2In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Stir in cherries. Spread batter in pan. Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
* 3Meanwhile, in medium bowl, beat pudding mix and milk with wire whisk until well blended. Fold in whipped topping and nuts. Spread over brownie. Refrigerate 30 minutes.
* 4In medium microwavable bowl, microwave butter and chocolate chips uncovered on High about 1 minute, stirring every 30 seconds, until melted and smooth. Cool 5 minutes; carefully spread over pudding mixture. Refrigerate 30 minutes or until chocolate is set. For brownies, cut into 5 rows by 4 rows. Store covered in refrigerator.

*To toast nuts, spread in ungreased shallow pan; bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown. Remove from pan to plate to cool.