Best Frozen Mousse Brownie Sandwiches Recipes

FROZEN MOUSSE BROWNIE SANDWICHES

Frozen Mousse Brownie Sandwiches image

This is a Taste of Home , Light and tasty recipe. Low calorie rich and delicious. A great summertime treat ! I will give the original directions, but How I made them, I made the brownie batter and made them "cookie" style, on the sprayed parchment paper, to eliminate cutting into squares, Just make sure each cookie is uniform...

Provided by gaynel mohler

Time 45m

Number Of Ingredients 5

Ingredients

1 pkg reduced fat brownie mix (13 x 9" pan size)
2 c cold fat free or 1% milk
2 pkg sugar free vanilla instant puddingmix
3 Tbsp vanilla or white chips, melted and cooled
1/2 c reduced fat cool whip

Steps:

1. Line the bottoms and sides of two 9 X 13" cake pans with parchment paper. Coat with non-stick cooking spray.
2. Prepare brownie mix according to package directions. Divide batter evenly between the two prepared pans.
3. Bake 350 degrees for 15 to 18 minutes, until edges just begin to pull away from pan, and a toothpick near the center comes out with moist crumbs. Cool on racks
4. MOUSSE: In a medium sized bowl, wisk together the milk and pudding mix for 2 minutes.
5. Stir in a small amount of the pudding into the melted chips, then return all to the pudding bowl.
6. Fold in whipped topping
7. Cover two large cutting boards or inverted baking sheets with plastic wrap. Invert one pan of brownies onto prepared board or pan. Gently peel off parchment paper
8. Spread the mousse to within 1/2" of edge. Carefully invert other brownie layer onto other prepared board or pan. Gently peel off parchment, and place right side up over mousse filling.
9. Cover and freeze for 4 hours or until the filling is firm. Remove from the freezer, wait ten minutes before cutting into squares.
10. Individually wrap in plastic wrap and store in freezer.
11. 1 sandwich equals: CALORIES:206 FAT: 5 gms CHOLESTEROLE: 1 mg CARBS: 40 g. DIABETIC EXCHANGE: 2 1/2 starch

FROZEN MOUSSE BROWNIE SANDWICHES

Frozen Mousse Brownie Sandwiches image

Try this tempting take on store-bought ice cream sandwiches that relies on convenient brownie and pudding mixes. The frosty hand-held treats have a sweet filling tucked between fudgy brownie layers. --Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 5

Ingredients

1 package reduced-fat brownie mix (13x9-inch pan size)
2 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
3 tablespoons vanilla or white chips, melted and cooled
1/2 cup reduced-fat whipped topping

Steps:

Line the bottom and sides of two 13x9-in. baking pans with parchment. Coat the paper with cooking spray. Prepare brownie mix according to package directions; divide batter evenly between the pans., Bake at 350° for 15-18 minutes or until edges just begin to pull away from sides of pan and a toothpick inserted in the center comes out with moist crumbs. Cool on wire racks., For mousse, in a bowl, whisk together the milk and pudding mixes for 2 minutes. Stir a small amount of the pudding into the melted chips, then return all to the pudding. Fold in whipped topping., Cover 2 large cutting boards or inverted 15x10x1-in. baking pans with plastic wrap. Invert 1 pan of brownies onto prepared board or pan. Gently peel off the parchment. Spread the mousse to within 1/2 in. of edges. Carefully invert second brownie layer onto second board or pan. Gently peel off parchment, then place right side up over mousse filling., Cover and freeze for about 4 hours or until the filling is firm. Remove from the freezer 10 minutes before cutting into sandwiches. Individually wrap leftover sandwiches; store in the freezer.

Nutrition Facts : Calories 206 calories, Fat 5g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 199mg sodium, Carbohydrate 40g carbohydrate, Fiber 1g fiber), Protein 4g protein.