Saturday, March 10, 2012

Brownie Jello Cream Delight


1 box of duncan hines brownie mix
1 box jello banana pudding mix
1 box jello fruit fusion
4 cups almond milk
2 packets of unflavored gelatin
1 cream cheese
1 cup granulated sugar
1 cup powdered sugar
1 cup whipped cream
1 cup of heavy cream
8 mint tops
2 kiwis


Brush cheesecake pan with butter. Follow brownie preparation instructions on the box and pour half of the brownie mixture in to the cheesecake pan and bake at 350 degrees for 20 minutes. Let it cool. Put two cups of almond milk, one pack of unflavored gelatin, and jello banana cream pudding mix in to a sauce pan on medium heat. Continue stirring mixture until ingredients dissolves with a silky, smooth consistency. Pour in to the cheesecake pan over brownie and chill in the refrigerator for an hour. 

Jello fruit fusion (top layer): the remaining cups of almond milk, granulated sugar, heavy cream, one packet of unflavored gelatin in to a sauce pan on a medium heat. Stirring continuously until ingredients dissolves and pour over chilled and set banana pudding brownie. Let it set for another hour or over night to make sure it's well set. 

Topping: soft cream cheese, powdered sugar, whipped cream in a cake mixer and whip, scrape sides of the mixer and continue mixing to reach right icing consistency for the cream. Cut kiwi for presentation and decorate with mint tops.

Note: Mixture should be chilled and set before adding another mixture to form a good layer of the cake.