Fudge Ripple Brownies

Name: Fudge Ripple Brownies
Ingredients: one 18-ounce box brownie mix (or double just the brownie portion of this recipe for scratch brownies and make as directed), plus water, oil, and eggs called for on the box; 1/2 cup mini semi-sweet chocolate chips; 8 ounces brick-style cream cheese, softened; 2 cups cold 2% milk (must be real milk and not almond, soy, etc. or pudding will not set up), divided; one 3.3-ounce box white chocolate instant pudding mix (if you cannot find it, vanilla or cheesecake flavor may be substituted); one 8-ounce container whipped topping, thawed (I used fat free); about 1/4 cup chocolate sauce (such as Hershey’s)

INGREDIENTS

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one 18-ounce box brownie mix (or double just the brownie portion of this recipe for scratch brownies and make as directed), plus water, oil, and eggs called for on the box

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1/2 cup mini semi-sweet chocolate chips

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8 ounces brick-style cream cheese, softened

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2 cups cold 2% milk (must be real milk and not almond, soy, etc. or pudding will not set up), divided

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one 3.3-ounce box white chocolate instant pudding mix (if you cannot find it, vanilla or cheesecake flavor may be substituted)

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one 8-ounce container whipped topping, thawed (I used fat free)

•

about 1/4 cup chocolate sauce (such as Hershey’s)

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