Frozen Mousse Brownie Sandwiches

gaynel mohler


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 in size.I used a measured ice cream dipper to fill each cookie, roze before I wrapped each one.


★★★★★ 1 vote

30 Min
15 Min


  • 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

How to Make Frozen Mousse Brownie Sandwiches


  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:
    FAT: 5 gms
    CARBS: 40 g.
    DIABETIC EXCHANGE: 2 1/2 starch

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