Heaven In A Pan The Chew Recipe 435

Steps:

• Crush chocolate chip cookies in a gallon zip lock bag or food processor. Add melted butter and stir. Press mixture down on a 9x13 pan for crust. In a large bowl, mix cream cheese and vanilla. Add the powdered sugar alternating with the 1 cup of whipped cream. Layer the mixture over the crust. In the bowl of a stand mixer fitted with a whisk attachment or using a hand mixer, beat the instant chocolate pudding mix with cream until at desired consistency. Layer over the cream cheese layer. In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer, beat instant vanilla pudding mix with cream until at desired consistency. Layer over chocolate layer. Top with remaining whipped cream mixture and add chocolate shavings or crushed chocolate chip cookies for garnish. For the Whipped Cream: In the bowl of a stand mixer fitted with whisk attachment or using a hand mixer add the cream and vanilla and whip until soft peaks form. Add the sugar and continue whipping until stiff peaks form. Set aside until ready to use. Tip: Perfect dessert to make ahead for a party. Just refrigerate until it's time for dessert! Divide into mason jars for a cute way to serve individual portions.

Steps:

• Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.