Pudding Brownies

Ingredients:

1 package (19.8 ounces) brownie mix

1 1/2 cups cold milk

1 package (4 serving size) vanilla instant pudding & pie filling

few drops of food coloring*

Directions:

Prepare and bake brownie mix as directed on package for 8" or 9" square baking pan. Remove from oven. Immediately use round handle of wooden spoon to poke holes at 1" intervals down through brownies to pan.

In a large bowl, combine cold milk and pudding mix; beat with wire whisk for 2 minutes. Stir in a few drops of food colorings to tint the mixture to whatever theme you are wanting to create:

    For federal holidays, divide the pudding into two bowls; tint one red and the other one blue   

    For Christmas, tint one bowl green and the other one red

   For Halloween, tint one bowl orange (by combining 2 red & 3 yellow) and the other one black (3 red, 3 blue, 2 green)

Quickly pour about 1/2 of the thin pudding evenly over warm brownies and into the holes (choosing which color you want to be "hidden" in the brownie and which one you want on the top). Tap pan lightly to fill the holes. Let the remaining pudding mixture stand to thicken slightly. Spread the remaining pudding over the top of the brownies to "frost."

Refrigerate for 1 hour or until ready to serve. Cut into 2" squares and then cut each square diagonally into triangles.  Yields 32 brownies.