Ingredients Jump to Instructions ↓

  1. 546 g package fudge brownie mix

  2. 1/2 cup vegetable oil

  3. 1/4 cup water

  4. 3 large eggs

  5. 280 g jar maraschino cherries, drained, halved

  6. 4 serving size box pistachio instant pudding mix

  7. 1/2 cup milk

  8. 224 g container Cool Whip

  9. 1/2 cup chopped pistachio nuts, toasted

  10. 1/2 cup butter, chopped

  11. 336 g package semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Coat the bottom of a 13x9 inch baking pan with nonstick spray. Combine the brownie mix, oil, water and eggs in a large bowl and stir 50 strokes with a wooden spoon. Stir in the cherries. Spread the batter evenly in the prepared pan. Bake the brownies about 25 to 30 minutes until a toothpick comes out almost clean. Transfer the pan to a rack and cool the brownies completely. Whisk together the pudding mix and milk in a medium bowl. Fold in the Cool Whip and chopped pistachios. Spread the pudding mix over the top of the cooled brownies. Refrigerate 30 minutes. Combine the butter and chocolate chips in a medium saucepan over low heat. Stir frequently until the chocolate is melted and smooth. Remove the pan from the heat and let cool 5 minutes. Carefully spread the melted chocolate over the pudding layer. Refrigerate about 30 minutes until the chocolate is set. Cut into bars with a warm knife. Stor the brownies refrigerated in an airtight container.


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