Chocolate Brownie Cheesecake Dessert

(This recipe was first posted in conjunction with the Meijer Ad Week of 5/20/12 - 5/26/12)

I guess it's the week for chocolate and cream cheese!  I created this dessert one day when I didn't feel like running to the store for two ingredients...and the result was just as good as the Oreo Torte I was trying to make (recipe for that coming someday!).  The chewy brownie crust and fluffy chocolate cheesecake layer are a delicious combination, and the whole thing comes together quickly and easily.  Side note to my Rau aunts and cousins:  this is the dessert recipe some of you were requesting after I served it for Sunday coffee.


Ingredients:

1 family-sized brownie mix, plus eggs, oil, and water called for on the box
1 - 8 oz box cream cheese, softened
1 C powdered sugar
1 - 3 oz pkg instant chocolate pudding
1 1/2 C milk
1 8 oz container Cool Whip, thawed
One of the following: crushed Heath bars, chopped Reese's peanut butter cups, shaved chocolate, Andes mint pieces, etc for topping (optional)

Directions:
Prepare brownies according to instructions on the box, adding eggs, water, and oil as directed.  Pour batter in a greased 9x13 pan, and bake according to box instructions.  Cool completely, but do not cut.  Meanwhile, beat together cream cheese and powdered sugar until smooth.  In a separate bowl, beat together pudding mix and milk until thickened.  Fold the chocolate pudding mixture into the cream cheese mixture, and spread over the brownie crust.  Carefully spread the Cool Whip over top of the chocolate cheesecake layer, and top with crushed candies (optional).  Refrigerate at least 2 hours before serving.

Options and Tips

• This makes a "tall" dessert, so you can cut the pieces pretty small.  Last time I made it I cut it into 2 dozen pieces, and the servings were still adequate.

This is an original recipe.