1 box Brownie Mix
1 brick Cream Cheese - room temperature
¼ cup Heavy Cream
½ cup Powdered Sugar
1 tsp. Vanilla
1 small package Jello Chocolate Instant Pudding
1¾ cup Milk
1 tub Cool Whip - thawed
2 tsp. Grated Chocolate or Mini Chocolate Chips
Instructions
Prepare brownie mix according to package instructions and bake in an 8x8 pan. Once baked, cool completely. (You can speed up the cooling process by popping them in the refrigerator.)
While the brownies are cooling, prepare the cheesecake and instant pudding.
In a stand mixer fitted with the whisk attachment, whisk cream cheese until whipped and creamy. You might need to scrape down the sides every now and then. Add heavy cream, powdered sugar, and vanilla. Whisk for 3-5 minutes, scraping down the sides of the bowl halfway through, until no lumps appear. Smear over the brownies in an even layer and refrigerate.
In a mixing bowl, combine pudding mix and milk. Whisk until smooth. Chill for 5 minutes, then pour it over the cheesecake.
Smear the entire tub of cool whip over the pudding, then sprinkle grated chocolate or mini chocolate chips over it.
Chill for one hour, then serve.
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