Submitted by Trish
Yields 32
Ingredients
| 19.8 oz. brownie mix | 1½ c. cold milk | |
| 1 package (4 serving size) JELL-O Vanilla Flavor Instant Pudding | red food coloring | |
| yellow food coloring |
Directions
- Prepare & bake brownie mix as directed on the package for 8″ or 9″ square baking pan. Remove from the oven. Immediately use round handle of a wooden spoon to poke holes at 1″ intervals down through the brownies to the pan.
- Pour cold milk into a large bowl. Add the pudding mix. Beat with a wire whisk for 2 minutes. Stir in a few drops of each color food coloring to tint the mixture orange.
- Quickly pour about ½ of the thin pudding evenly over the warm brownies & into the holes. Let remaining pudding mixture stand to thicken slightly. Spread the remaining pudding over top of the brownies to “frost”.
- Refrigerate for 1 hour or until ready to serve. Cut into 2″ squares. Cut each square diagonally into triangles.
In a Dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hours. Stir in bouillon & tomatoes. Wash pumpkin; cut a 6-8″ circle around top stem. Remove top & set aside; discard seeds & loose fibers from inside.
Freeze 1 hour 30 minutes or until frozen.