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


  • 1Line the bottoms and sides of two 9 X 13" cake pans with parchment paper. Coat with non-stick cooking spray.
  • 2Prepare brownie mix according to package directions. Divide batter evenly between the two prepared pans.
  • 3Bake 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
  • 4MOUSSE:

    In a medium sized bowl, wisk together the milk and pudding mix for 2 minutes.
  • 5Stir in a small amount of the pudding into the melted chips, then return all to the pudding bowl.
  • 6Fold in whipped topping
  • 7Cover 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
  • 8Spread 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.
  • 9Cover and freeze for 4 hours or until the filling is firm.
    Remove from the freezer, wait ten minutes before cutting into squares.
  • 10Individually wrap in plastic wrap and store in freezer.
  • 111 sandwich equals:
    FAT: 5 gms
    CARBS: 40 g.
    DIABETIC EXCHANGE: 2 1/2 starch

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