Traverse City Chocolate Cherry Brownie Pie
Great dessert for the holidays!
What you will need:
(1) 19oz. box Ghirardelli brownie mix
(1) 9oz. Keebler graham ready crust
(1) 3.4oz. JELL-O cook & serve chocolate pudding (don’t substitute instant or canned pudding)
(1) 16oz. can Duncan Hines milk chocolate frosting
(1) 6oz bag jubilee dried cherries chopped
Cook brownies per the box's directions and allow to cool. We like the baker’s edge brownie pan.
Cube half the brownies and place in the graham ready crust. (Find volunteers to eat the other half)
Chop the cherries and sprinkle over the cubed brownies.
Prepare pudding per the box's directions. Pour pudding over the brownies and chopped cherries while it is still hot and before it starts setting.
Smooth out then refrigerate the pie for two hours to set.
Microwave the frosting for about 30 seconds or until it's pourable when stirred.
Pour about ¾ of the frosting over the pie and smooth out. Refrigerate for one hour.
Slice and serve.
Enjoy!
A butter knife dipped in hot water will slice the pie nicely if starts to stick.
