Pudding Poke Brownies Recipes

CHOCOLATE PUDDING POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make, bake and cool cake as directed on box for 13x9-inch pan.
• Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

PUDDING POKE CAKE

Steps:

• Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
• Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

PUDDING POKE CINNAMON BROWNIES

Steps:

• Prepare brownie batter and bake in 13x9-inch pan as directed on package, stirring cinnamon into batter before pouring into pan. Immediately poke deep holes in brownie at 1-inch intervals, using round handle of wooden spoon.
• Beat pudding mix and milk in large bowl with whisk 2 min. Pour half the pudding mixture over warm brownies, spreading to fill holes and cover brownie. Let remaining pudding stand 5 min. or until slightly thickened. Stir in COOL WHIP. Spread over pudding layer.
• Refrigerate 1 hour.

PUDDING POKE BROWNIES

Steps:

• Prepare and bake brownie mix in 8-inch square baking pan as directed on package. Remove from oven. Immediately use round handle of wooden spoon to poke holes at 1-inch intervals down through warm brownies to bottom of pan.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Immediately pour about 1/2 of the thin pudding mixture evenly over warm brownies. Tap pan lightly to fill holes. Let remaining pudding stand at room temperature to thicken slightly; spread over top of brownies to "frost" brownies.
• Refrigerate at least 1 hour. Cut into 2-inch squares, then cut each square diagonally in half to form 2 triangles. Store in tightly covered container in refrigerator.