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A semi-healthy but satisfying way to please your sweet tooth!
Preheat oven according to the brownie mix instructions. Grease or spray a 9-inch springform pan and set aside (if your pan is prone to leaking, wrap tin foil tightly around the bottom half of the pan).
Prepare brownie batter as directed on box; spread into the prepared pan. Bake brownie for 20-25 minutes or until a knife comes out clean.
While brownie is baking, prepare Chocolate Pie Crunch (instructions below).
When brownie is done, remove it from the oven and allow it to cool for several minutes. Then gently spread hot fudge over the brownie while it is still warm. Sprinkle with 1 1/2 cups of the Chocolate Pie Crunch.
When brownie has completely cooled, spread Cool Whip over the top. Cover pan with a sheet of foil and freeze for 30 minutes or until Cool Whip layer is firm.
Once Cool Whip layer is firm, make the banana “ice cream’. To do this, place frozen bananas in a food processor and run on high for a few minutes until mixture is thick and creamy. Spread “banana ice cream” over the Cool Whip layer. Cover pan with foil and place it back in the freezer for 2 hours or until banana ice cream is firm.
For the chocolate pie crunch:
Line a baking sheet with a sheet of wax paper and set aside.
Crush chocolate wafers into small pieces and place them in a large bowl.
Heat chocolate and oil in a small saucepan over low-medium heat, stirring constantly until mixture is melted and smooth.
Pour the melted chocolate over the crushed wafers immediately and stir until all of the cookie pieces are coated. Spread mixture out onto the prepared baking sheet and freeze for 10 minutes or until firm.
Break into pea-sized pieces and store in a Ziplock bag in the freezer until ready for use. Extra can be stored in a Ziplock bag in the freezer up to one month.
This peanut butter cream pie is made extra yummy by using a chocolate cream base and a meringue topping. It’s a little bit more work than some of the recipes I’ve posted but it is well worth it. And hard as it is to resist, it is best when left to set up and then cool completely in the refrigerator.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!