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Homemade Brownie Sundae Pie photo

Brownie Sundae Pie

This Brownie Sundae Pie is a decadent treat! Layers of fudgy brownies, creamy pudding, and whipped topping create a dessert that delights everyone.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base:
  • 1 batch Brownies homemade or store-bought
For the Filling:
  • 1/2 cup Caramel Ice Cream Topping the thicker, the better
  • 1/2 cup Chopped Pecans optional
  • 3 oz Jell-O Chocolate Instant Pudding 2 packages
  • 8 oz Cool Whip 1 tub
  • 1 cup Milk
  • 3/4 cup International Delight Cold Stone Creamery Founder's Favorite Creamer

Equipment

  • Mixing Bowls
  • 9-inch pie dish
  • Whisk
  • Spatula
  • Refrigerator

Method
 

Instructions:
  1. Start by baking a batch of your favorite brownies according to the package instructions or your homemade recipe. Allow them to cool completely in the pan before transferring them to your pie dish.
  2. In a mixing bowl, combine the Jell-O Chocolate Instant Pudding with 1 cup of milk. Whisk together until smooth and thickened, about 2 minutes.
  3. Gently fold in the Cool Whip into the chocolate pudding mixture until fully incorporated. This will create a light and fluffy layer that balances the density of the brownies.
  4. Once the brownies are cooled, break them into pieces and layer them at the bottom of the pie dish. Drizzle half of the caramel ice cream topping over the brownies, then pour the chocolate pudding mixture on top, spreading it evenly with a spatula.
  5. If you're using chopped pecans, sprinkle them over the pudding layer for added texture. Finish with the remaining Cool Whip spread on top.
  6. Cover the pie with plastic wrap and refrigerate it for at least 2 hours, or until it's set. This step is crucial for the flavors to meld together and for the pie to achieve the right consistency.
  7. Once chilled, slice your Brownie Sundae Pie into generous pieces. Drizzle with additional caramel topping if desired, and serve with extra Cool Whip or a scoop of ice cream on the side.

Notes

  • Cover the pie tightly with plastic wrap and keep it in the refrigerator for up to 3 days.
  • For freezing, slice into individual portions and wrap tightly in plastic wrap.
  • Let frozen pie thaw in the refrigerator before serving.