Brownie Delight

This is the traditional birthday cake in our home. Always. Fortunately, with 6 kids who all have birthdays in different months, we've enjoyed it regularly over the years. I originally found the recipe when I subscribed to Quick Cooking magazine a hundred years ago. I've altered it slightly over the years so here's how we make it:

1 package brownie mix (9x13 size)
8 ounces cream cheese, softened
2 c. powdered sugar
16 ounces cool whip, divided*
1 ½ c. cold milk
1 small package instant chocolate pudding mix
       

Prepare and bake brownies according to package directions using a greased 9x13 glass baking pan. Cool completely. 

In a mixing bowl, beat cream cheese and powdered sugar for 2 minutes. Fold in 2 cups cool whip. Spread over brownies. 

In another bowl, combine the milk and pudding mix; beat until smooth – about 2 minutes on low (I usually skip the mixer and stir for 2 minutes with a whisk or spoon). Refrigerate for 5 minutes; spread over cream cheese layer. 

Spread with remaining cool whip. Garnish with chocolate shavings or sprinkles if desired. Refrigerate until serving. Makes 12-15 servings.

*A few times, I've only had 8 oz. cool whip on hand. I used just less than half in the cream cheese mixture and spread the rest on top. The top layer didn't have as much as usual, but no one knew the difference.