Chocolate Passion Bowl

So while this recipe technically came from a book, one of my best friends & the best budding freelance bakers I know made it for our Christmas party last year and it killed!

From Simply Stunning Holiday Desserts
Makes 16 2/3 c. Servings


3 c. cold milk 2 pkg. Chocolate flavor instant pudding (4 svg. size)
8 oz. Cool Whip French Vanilla, thawed & divided 5½ c. 1″ brownie cubes
1 pt. raspberries


  1. Ahead of time, bake a batch of brownies in a 9″ square dish.  Once cooled and cut into 1″ cubes you should have enough for the brownie layer here.
  2. Beat milk & dry pudding mixes in large bowl with wire whisk 2 minutes or until blended.
  3. Gently stir in 1 c. of the whipped topping.
  4. Place half of the brownies in a 2 qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping, & raspberries.  Repeat all layers.
  5. Refrigerate at least 1 hour.  Store leftovers in refrigerator.

Chef’s Note: If desired, use Baker’s One Bowl Brownies to bake a 13×9″ brownie batch.  Cut enough of the brownies into 1″ cubes to measure for this recipe.  Reserve remaining brownies for snacking!

Caramel Pies

Submitted by Foghorn Leghorn


1 Can Eagle Brand Condensed milk 1 graham cracker crust
1 medium tub of cool whip 1¼ C. chopped pecans
1¼ C. mini chocolate chips


  1. Take wrapper off of the milk can & place in a sauce pan & cover it with water.
  2. Boil water with can in pot for 1 hour & refill water as it evaporates out of the pot. Make sure the can is completely covered at all times.
  3. After the hour is up, cool the can in the fridge for two hours.
  4. Be sure to allow the can to cool entirely! Once cooled entirely, open the can & pour contents into the graham cracker crust & leave in the fridge overnight.
  5. The next day, take the pie crust out & put the Cool Whip on top of the caramel in the pie crust. 
  6. Sprinkle the top of the pie with the chopped pecans & mini chocolate chips.