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Frozen Mousse Brownie Sandwiches

 Frozen Mousse Brownie Sandwiches
Try this tempting take on store-bought ice cream sandwiches that relies on convenient brownie and pudding mixes. The frosty hand-held treats have a sweet filling tucked between fudgy brownie layers. --Test Kitchen
15 ServingsPrep: 30 min. Bake: 15 min. + freezing

Ingredients

  • 1 package reduced-fat brownie mix (13-inch x 9-inch pan size)
  • 2 cups cold fat-free milk
  • 2 packages (1 ounce each) sugar-free instant vanilla pudding mix
  • 3 tablespoons vanilla or white chips, melted and cooled
  • 1/2 cup reduced-fat whipped topping

Directions

  • Line the bottom and sides of two 13x9-in. baking pans with parchment
  • paper. Coat the paper with cooking spray. Prepare brownie mix
  • according to package directions; divide batter evenly between the
  • pans.
  • Bake at 350° for 15-18 minutes or until edges just begin to pull
  • away from sides of pan and a toothpick inserted near the center
  • comes out with moist crumbs. Cool on wire racks.
  • For mousse, in a bowl, whisk together the milk and pudding mixes for
  • 2 minutes. Stir a small amount of the pudding into the melted chips,
  • then return all to the pudding. Fold in whipped topping.
  • Cover two large cutting boards or inverted 15x10x1-in. baking pans
  • with plastic wrap. Invert one pan of brownies onto prepared board or
  • pan. Gently peel off the parchment paper. Spread the mousse to
  • within 1/2 in. of edges. Carefully invert second brownie layer onto

2 of 2

Frozen Mousse Brownie Sandwiches (continued)

Directions (continued)

  • second board or pan. Gently peel off parchment paper, then place
  • right side up over mousse filling.
  • Cover and freeze for about 4 hours or until the filling is firm.
  • Remove from the freezer 10 minutes before cutting into sandwiches.
  • Individually wrap leftover sandwiches; store in the freezer. Yield:
  • 15 servings.
Nutritional Facts: One sandwich equals 206 calories, 5 g fat (2 g saturated fat), 1 mg cholesterol, 199 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch.