It's a beautiful fall day outside. Life is full of things we can depend on like sunrises and sunsets, the clock ticking and getting older. It is also full of things we don't expect or want to experience. That's when we have to rely on our Heavenly Father to carry us through those times. If we have that close personal relationship with Him, He is always right there to help carry us through. I've heard people refer to God as a crutch. If I'm stumbling or not strong enough to walk on my own, I'd LOVE to have a crutch to lean on and depend on. Of course, God is not a crutch. He's the Rock on which I can depend.
Here's a dessert I came across a few years ago. This one is pretty rich and will serve quite a few.
Brownie Delight
1 package brownie mix (9x13 pan size)
2 packages (one 8 oz and one 3 oz) cream cheese, softened
2 cups powdered sugar
1 - 16 oz carton cool whip, thawed, divided
2 cups cold milk
1 package (3.9 oz) instant chocolate pudding mix
1/2 cup chopped pecans
Prepare and bake brownies according to the package directions, using a greased 9x13 inch pan. Cool completely. In a mixing bowl, beat cream cheese and powdered sugar for 2 minutes. Fold in 2 cups whipped topping. Spread over brownies. In another bowl, combine the milk and pudding mix; beat until smooth. Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Refrigerate until serving. Yield: 12-15 servings.
1 package brownie mix (9x13 pan size)
2 packages (one 8 oz and one 3 oz) cream cheese, softened
2 cups powdered sugar
1 - 16 oz carton cool whip, thawed, divided
2 cups cold milk
1 package (3.9 oz) instant chocolate pudding mix
1/2 cup chopped pecans
Prepare and bake brownies according to the package directions, using a greased 9x13 inch pan. Cool completely. In a mixing bowl, beat cream cheese and powdered sugar for 2 minutes. Fold in 2 cups whipped topping. Spread over brownies. In another bowl, combine the milk and pudding mix; beat until smooth. Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Refrigerate until serving. Yield: 12-15 servings.
Recipe from: one of the Taste of Home magazines
Notes: No notes on this one. Pretty self-explanatory.
