This pie is best made at least one day in advance. A great crowd-pleaser popular with kids and grown-ups alike. from Iowa City Student Ward and Tiffany Olson
Brownie Mix (and 2 T water, 1/2 cup vegetable oil, 2 eggs)
1 cup milk
1/2 package (4oz) instant vanilla pudding
1/2 package (4oz) instant chocolate pudding
1/2 tub (8oz) of cool whip
1. Prepare brownie mix according to package directions. Heat oven to 325 degrees. Grease pie tin or 9inch cake pan with cookie spray. Spread in pie tin.
2. Bake for 35-40 minutes. Do NOT overbake. Watch carefully and when the sides look done poke the center with a toothpick. The toothpick should come out with only a little mix. Underdone is better than overdone.
3. Cool completely on a wire rack. This takes a few hours so plan accordingly.
4. Scoop out center of brownie, using a spoon, leaving a 1-inch crust around the edge and a layer of brownie on the bottom. Put the brownie scraps in an airtight container for later.
5. Pour cold milk into a medium bowl, add pudding. Beat with a wire whisk until blended. Gently stir in half of the whipped topping until blended. Then fold in 3/4 of the brownie scraps (reserving the remaining scraps for garnish). Spoon pudding mixture into the center of the crust.
6. Cover tightly with saran wrap and aluminum foil and place in the freezer.
7. Take the pie out of the freezer and put the remaining cool whip on top and sprinkle on the remaining brownie bits. Put pie in fridge to thaw a little about 2-3 hours before serving.