LAYERED BROWNIE DESSERT

1 cup butter, softened

2 cups /2 tsugar

2 eggs 

1 tsp vanilla extract

2 cups all-purpose flour

1/2 cup baking cocoa

1/2 tsp salt

1/2 tsp baking powder

1 cup chopped walnuts (or other nuts)

Filling:

11-oz (1 8-oz pkg + 1-3oz pkg cream cheese, softened

2 cups confectioner's sugar

2 cups whipped topping

Topping

2 cups cold milk

1 pkg (3.9-oz) instant chocolate pudding mix

Whipped topping for garnish

Addition walnuts, chopped, for garnish

Grease a 9-inch X 13-inch baking pan;; set aside.

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla.

In a separate bowl, combine flour, cocoa, salt and baking powder; add to the creamed mixture just until moistened. Stir in the cup of chopped walnuts.

Transfer the batter to the prepared baking pan and bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack until brownies are completely cooled.

In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over the brownies.

In another bowl, whisk milk and pudding mix for 2 minutes. Allow pudding to stand 2 minutes or until soft set. Spread pudding over the filling. Refrigerate for 1 hour or until serving time. To serve, cut into squares and top each with whipped topping and chopped walnuts.

Yield: 12 to 15 squares depending on size

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