Root Beer Jell O Pudding Brownies Recipes

JELL-O PUDDING BROWNIES

Steps:

• Heat oven to 350ºF.
• Beat pudding mix and milk in large bowl with whisk 2 min. Add dry cake mix; mix well. (Batter will be thick.)
• Spread batter into 13x9-inch pan sprayed with cooking spray. Sprinkle evenly with cookies.
• Bake 35 to 40 min. Cool completely. Cut into bars.

ROOT BEER JELL-O PUDDING BROWNIES

Steps:

• Prepare brownie batter as directed on package substituting root beer for the water called for on package; pour into 13x9-inch baking dish sprayed with cooking spray. Bake as directed on package.
• Immediately poke deep holes into brownie at 1-inch intervals, using handle of wooden spoon and leaving thin layer of brownie on bottom on each hole. Beat pudding mixes, milk and root beer in medium bowl with whisk 2 min. Pour 3/4 of the mixture into holes; let stand 5 min.
• Meanwhile, stir COOL WHIP and extract into remaining pudding mixture. Spread evenly over brownie top to cover holes.
• Refrigerate 2 hours or until firm.

ROOT BEER FLOAT BROWNIES

Steps:

• Heat oven to 325°F. Spray 8-inch square pan with cooking spray.
• In medium bowl, mix flour, sugar, 1/2 cup of the cocoa and the salt; set aside.
• In large microwavable bowl, microwave butter and chocolate chips uncovered on High 2 minutes, stirring after 1 minute, until melted and mixture can be stirred smooth. Stir in flour mixture, eggs and root beer extract. Pour batter into pan.
• Bake 50 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack, about 1 hour.
• In small bowl, mix powdered sugar, remaining 1/4 cup cocoa and the root beer with whisk until smooth. Pour glaze over brownies. Cut into 4 rows by 4 rows.

CHOCOLATE PUDDING BROWNIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar.
• Blend in eggs, milk, and vanilla.
• Stir together flour, pudding mix, baking powder, and salt.
• Add to creamed mixture; mix well.
• Stir in nuts.
• Spread in greased 9 X 9 X 2-inch baking pan.
• Bake for 25 to 30 minutes.
• Cool.
• Sift powdered sugar over top, if desired.

ROOT BEER FLOAT PIE

Steps:

• Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half the remaining whipped topping. Spread into graham cracker crust., Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight., Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

ROOT BEER PUDDING

Steps:

• Make the Root Beer Pudding:
• In a commercial blender, grind 1/2 cup root beer candies, the milk powder, cornstarch, and salt into a powder.
• In a medium saucepan over moderate heat, bring the whole milk and root beer soda to a simmer. Carefully add the hot mixture to the powder in the blender, and with the blender on low, process for 1 minute. Add the butter and egg yolks, then gradually increase the blender speed to high and blend until smooth, about 1 minute.
• Carefully pour the hot pudding back into the medium saucepan, place over moderate heat, and cook, whisking vigorously, until it comes to a simmer. Continue cooking, whisking constantly, until the pudding is very thick, about 2 more minutes. Remove from the heat and let cool to room temperature, about 30 minutes. Place plastic wrap directly on the surface of the pudding and refrigerate at least 1 hour. DO AHEAD: The pudding can be prepared ahead and kept, covered in the refrigerator, up to 2 days.
• Make the Smoked Cashew Nougatine:
• Spray a heatproof rubber spatula with nonstick vegetable oil spray and have ready. Line a large rimmed baking sheet with a nonstick baking mat or spray with nonstick vegetable oil spray.
• In a medium saucepan over high heat, bring the sugar, glucose syrup, and water to a simmer. Cook, swirling the pan occasionally but not stirring, until the mixture turns a medium-dark caramel color, about 5 minutes. Add the butter, cashews, and salt and use the sprayed rubber spatula to stir the mixture until the cashews are completely covered in caramel.
• Carefully pour the nougatine onto the prepared baking sheet, and use the rubber spatula to spread it into a thin, even layer. Set aside to cool and harden, about 30 minutes. Once the nougatine is completely cool, use your hands to break it into small pieces then transfer to a Robot Coupe or food processor, and grind into a coarse powder. DO AHEAD: Nougatine can be made ahead and kept, in an airtight container at room temperature, for 1 week.
• For the whipped cream:
• In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and sugar until medium peaks form.
• To serve:
• Place the remaining 1/2 cup root beer candies in a resealable plastic bag and use a meat mallet or rolling pin to crush them into small pieces.
• Divide the chilled pudding among 4 chilled glasses. Dollop each pudding with whipped cream and garnish with the crushed cashew nougatine and root beer candy pieces.

ROOT BEER FLOAT PUDDING

Steps:

• In a medium bowl, combine dry pudding mix and dry milk powder.
• Add diet root beer.
• Mix well using a wire whisk.
• Blend in 1/4 cup Cool Whip Lite.
• Evenly spoon mixture into 4 dessert dishes.
• Top each with 1 tablespoon Cool Whip Lite.
• Refrigerate for at least 15 minutes.