Skip the sundae and try these Brownie Fudge Pudding Cups! Crumbled brownie sits under creamy vanilla pudding and whipped cream, then gets drizzled with hot fudge and caramel and topped with walnuts and a cherry. They’re layered in individual cups, so they’re easy to serve at parties and potlucks.
American |
Potluck |
Vegetarian |
Desserts
Brownie Fudge Pudding Cups
Nutritional Information
Calories
571
Fats
31.4 g
Protein
6 g
Carbs
69.1 g
I’m not a very big fan of ice cream, but I do enjoy pudding. So instead of a brownie fudge sundae, I opted for a Brownie Fudge Pudding Cup.
Ingredients
- 1 box (18 ounce) brownie mix
- 1/4 cup water
- 2/3 cup vegetable oil
- 2 eggs
- 1 box (3.4 ounce) vanilla or white chocolate instant pudding
- 2 cups milk
- 1 cup hot fudge topping
- 8 ounces heavy whipping cream
- 1/4 cup caramel sauce
- 1/2 cup walnuts, chopped
- 12 maraschino cherries
- 12 clear plastic cups (9 ounce)
Directions
1
Prepare and bake the brownies according to package instructions.
2
When the brownies have cooled completely, cut them into 12 squares and set aside.
3
Prepare the pudding according to package instructions.
4
Using your hands, crumble one brownie square into the bottom of each cup.
5
Heat the hot fudge topping according to package instructions.
6
Pour 2 tablespoons of hot fudge topping over the brownie.
7
In a large bowl, beat the whipping cream on high speed until thick, about 10 minutes.
8
Top the brownie layer with a pudding layer about 3/4 inch thick.
9
Then top the pudding with whipped cream the same thickness as the pudding.
10
Drizzle hot fudge and caramel sauce over the whipped cream.
11
Sprinkle the nuts over the fudge and caramel.
12
Place one cherry with its stem in the middle of each cup, pressing down lightly to anchor.
13
Sprinkle with colored sprinkles if desired.
14
Serve immediately.
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