Brownies:
22 1/2 oz. pkg.Pillsbury Fudge Brownie Mix
1/2 C very hot water
1/2 C oil
2 eggs
Topping:
12 oz. jar fudge ice cream topping
1/2 gallon butter brickle or any flavor ice cream
Heat oven to 325 degrees. Grease 2 9 inch pie pans. In large bowl, combine all brownie ingredients: beat 50 strokes with spoon. Pour batter into prepared pans. Bake at 325 for 20-25 minutes. Do not overbake. Cool completely. Spread 1/2 C ice cream topping on top of each brownie layer. Overlap large spoonfuls of ice cream to cover top. Over low heat, soften remaining ice cream topping. Drizzle over ice cream. Cover: freeze several hours or overnight. When ready to serve, let stand a few minutes before cutting.
This recipe makes 2 pies. 16 servings in 2 pies.
Pam's tip- I used frozen vanilla yogurt instead of ice cream. The fat content on butter pecan ice cream was out of sight.
Mom gave us many things, and among them was a love of cooking and an entire file cabinet full of recipes. There's one thing that we can do every day to keep her in our hearts. (and in our stomachs) Use her recipes on a regular basis! I know we all make Scotcheroos, and other favorites, but there are SO MANY good ones. I'm going to test some of them, make notes, and share them with you on my blog. And Heidi and Pam are helping! (See the notes to determine who tested the recipe)
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