Best Jell O Ween Poke Brownies Recipes
JELL-O WEEN POKE BROWNIES
All you need to transform your favorite brownie mix into these JELL-O Ween Poke Brownies is some pudding, milk and red and yellow food coloring.
Provided by My Food and Family
Categories Home
Time 2h5m
Yield Makes 32 servings.
Number Of Ingredients 5
Steps:
- Prepare brownie batter and bake as directed on package for 8- or 9-inch square pan. Immediately poke deep holes in brownie at 1-inch intervals, using round handle of wooden spoon.
- Beat pudding mix and milk in large bowl with whisk 2 min. Add food colorings to tint pudding desired shade of orange. Immediately pour about half the pudding evenly over warm brownie; tap pan lightly on work surface to evenly fill holes in brownie with pudding. Let stand 5 min. Spread remaining pudding over top of brownie.
- Refrigerate at least 1 hour before serving. Cut into 2-inch squares, then cut each square diagonally in half to form triangles.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PUDDING POKE BROWNIES
Got milk and vanilla pudding? Got a pan of freshly baked brownies with holes poked in them at regular intervals? You know what to do!
Provided by My Food and Family
Categories Home
Time 1h45m
Yield Makes 16 servings, 2 brownie triangles each.
Number Of Ingredients 3
Steps:
- Prepare and bake brownie mix in 8-inch square baking pan as directed on package. Remove from oven. Immediately use round handle of wooden spoon to poke holes at 1-inch intervals down through warm brownies to bottom of pan.
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Immediately pour about 1/2 of the thin pudding mixture evenly over warm brownies. Tap pan lightly to fill holes. Let remaining pudding stand at room temperature to thicken slightly; spread over top of brownies to "frost" brownies.
- Refrigerate at least 1 hour. Cut into 2-inch squares, then cut each square diagonally in half to form 2 triangles. Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
ROOT BEER JELL-O PUDDING BROWNIES
Try these super delicious Root Beer JELL-O Pudding Brownies! Follow this brownie recipe and discover why root beer is an amazing secret ingredient.
Provided by My Food and Family
Categories Home
Time 3h40m
Yield 36 servings
Number Of Ingredients 6
Steps:
- Prepare brownie batter as directed on package substituting root beer for the water called for on package; pour into 13x9-inch baking dish sprayed with cooking spray. Bake as directed on package.
- Immediately poke deep holes into brownie at 1-inch intervals, using handle of wooden spoon and leaving thin layer of brownie on bottom on each hole. Beat pudding mixes, milk and root beer in medium bowl with whisk 2 min. Pour 3/4 of the mixture into holes; let stand 5 min.
- Meanwhile, stir COOL WHIP and extract into remaining pudding mixture. Spread evenly over brownie top to cover holes.
- Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 120, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
JELL-O® WEEN POKE BROWNIES
Delight your family tonight with this scrumptious dessert from Kraft.
Provided by Allrecipes Member
Time 2h
Yield 32
Number Of Ingredients 5
Steps:
- Prepare and bake brownie mix as directed on package for 8 or 9-inch square baking pan. Remove from oven. Immediately poke holes down through brownies to pan, 1-inch apart with wooden spoon handle.
- Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in a few drops food coloring to tint mixture orange. Quickly pour about 1/2 of the thin pudding evenly over warm brownies and into holes. Tap pan lightly to fill holes. Let remaining pudding mixture stand to thicken slightly. Spread remaining pudding over top of brownies to "frost".
- Refrigerate 1 hour or until ready to serve. Cut into 2-inch squares. Cut each square diagonally into triangles.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 16.7 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 100.9 mg, Sugar 24.3 g
JELL-O PUDDING BROWNIES
Get triple the chocolatey flavor with our JELL-O Pudding Brownies. Requiring just four ingredients, these JELL-O Pudding Brownies are a cinch to make!
Provided by My Food and Family
Categories Home
Time 45m
Yield 30 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Beat pudding mix and milk in large bowl with whisk 2 min. Add dry cake mix; mix well. (Batter will be thick.)
- Spread batter into 13x9-inch pan sprayed with cooking spray. Sprinkle evenly with cookies.
- Bake 35 to 40 min. Cool completely. Cut into bars.
Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.6791 g, Sugar 0 g, Protein 2 g
JELL-O® WEEN POKE BROWNIES
Delight your family tonight with this scrumptious dessert from Kraft.
Provided by Allrecipes Member
Time 2h
Yield 32
Number Of Ingredients 5
Steps:
- Prepare and bake brownie mix as directed on package for 8 or 9-inch square baking pan. Remove from oven. Immediately poke holes down through brownies to pan, 1-inch apart with wooden spoon handle.
- Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in a few drops food coloring to tint mixture orange. Quickly pour about 1/2 of the thin pudding evenly over warm brownies and into holes. Tap pan lightly to fill holes. Let remaining pudding mixture stand to thicken slightly. Spread remaining pudding over top of brownies to "frost".
- Refrigerate 1 hour or until ready to serve. Cut into 2-inch squares. Cut each square diagonally into triangles.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 16.7 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 100.9 mg, Sugar 24.3 g
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