Description
Fudgy brownie bars layered with banana cream pudding, whipped topping, fresh fruit, chocolate sauce, and cherries for a nostalgic, party-ready dessert.
Ingredients
Brownie Base
- 1 box Betty Crocker™ Fudge Brownie Mix
- Water, vegetable oil, and eggs as called for on brownie mix box (for cake-like brownies)
- 1/3 cup coarsely chopped walnuts
Filling
- 2 boxes (4-serving size each) Jell-O™ banana cream instant pudding and pie filling mix
- 2 1/2 cups cold milk
- 1 container (8 oz) Cool Whip frozen whipped topping, thawed
Topping
- 4 medium bananas, peeled and sliced (about 3 1/2 cups)
- 1 cup chopped fresh strawberries
- 1/2 cup pineapple tidbits in juice, drained and patted dry
- 2 tablespoons chocolate fudge sauce
- 18 maraschino cherries with stems, patted dry
Instructions
- Preheat oven according to brownie mix package directions.
- Prepare brownie batter using water, oil, and eggs as directed for cake-like brownies. Stir in chopped walnuts.
- Spread batter in a greased 9×13-inch baking pan and bake as directed. Cool completely.
- In a large bowl, whisk pudding mixes and cold milk for 2 minutes until thickened.
- Fold in thawed Cool Whip until smooth and creamy.
- Spread pudding mixture evenly over cooled brownies.
- Arrange banana slices over pudding layer, then sprinkle with strawberries and pineapple.
- Drizzle with chocolate fudge sauce and top each portion with a maraschino cherry.
- Refrigerate at least 2 hours before slicing and serving.
Notes
- Cool brownies completely before adding filling to prevent melting.
- Pat pineapple dry to avoid excess moisture.
- Add banana slices just before serving for best color.
- Chill thoroughly for clean, even slices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes