DESSERTS
Cookies
Reese’s Peanut Butter Cup Peanut Butter Cookies submitted by Sam Miller
No-Bake Cookies submitted by Kathy Swift and Penny Romano
Ginger Cookies (from Paula Deen) submitted by Joanne Covington Hoeft
Coffee Shortbread submitted by Joanne Covington Hoeft
Reese’s Peanut Butter Cup submitted by Sam Miller
Peanut Butter Cookies
Ingredients:
1 large pkg. miniature Reese’s Peanut Butter Cups
1 lg. pkg. Pillsbury Peanut Butter Cookie Dough
Non stick cooking spray
Use small cupcake baking pan, preferably one that holds at least 12 small cupcakes.
Instructions:
Preheat oven to 400°.
Grease cupcake pan with cooking spray.
Place cookie dough in cupcake holes about ¾ full.
Bake 7 minutes.
Remove cookie dough from oven and place peanut butter cups in dough.
Cook for additional 5 minutes.
Let stand 5 minutes and remove from baking sheet.
Option:
Hershey’s kisses may be used in place of peanut butter cups.
No-Bake Cookies submitted by Kathy Swift and Penny Romano
Ingredients:
2 c. sugar
½ c. milk
1 tsp vanilla
5 c. quick cooking oats, divided
¼ tsp. butter
3 T. cocoa
½ c. crunchy peanut butter
Instructions:
Mix sugar, butter, milk and cocoa. Bring to rolling boil and cook 1 minute. Remove from heat and add remaining ingredients. Add 3 cups oats, then gradually add more until desired consistency is reached. Drop quickly by teaspoons onto waxed paper. Chill.
Ginger Cookies (from Paula Deen) submitted by Joanne Covington Hoeft
Ingredients:
¾ c. vegetable shortening
1 c. sugar, plus more for rolling
1 large egg
¼ c. molasses
2 c. sifted all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
½ tsp. salt
Instructions:
Preheat the oven to 350°
Line cookie sheets with parchment paper or nonstick baking mats.
Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated.
Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add the mixture.
Stir until combined. Roll the dough into balls about 1-inch diameter. Roll balls in sugar.
Place ½-inch apart on the prepared cookie sheets.
Flatten the balls slightly with your fingertips.
Bake for 12 minutes. Cool on wire racks
Yield: about 3 dozen
Coffee Shortbread submitted by Joanne Covington Hoeft
Ingredients:
1 c. butter (no substitutes), softened
½ c. packed brown sugar
¼ c. sugar
2 T. instant coffee granules
2 c. all-purpose flour
¼ tsp. salt
½ c. semisweet chocolate chips, melted
½ c. white chocolate chips, melted or chocolate chips of your choice
Instructions:
Cream butter, sugars, and coffee granules. Gradually beat in flout and salt.
On a lightly floured surface, roll out to ¼” thickness. Cut with floured 2-3” cookie or biscuit cutter.
Place 2” apart on ungreased baking sheet.
Bake at 300° for 20-22 minutes or until set and lightly brown.
Cool on wire racks. Drizzle with melted chips.
Yield: about 5 dozen
Pies and Cakes
Frosted Oatmeal Cake submitted by Mozell Ross
Strawberry Cake submitted by Peggy Lohaus
Mr. James’ Cheese Cake submitted by Kathy Swift
Silky Turtle Torte submitted by Kathy Swift
Chocolate and/or Coconut Pie submitted by PJ
Mom’s Unbaked Fruitcake (Ellen Hooker) submitted by Wayne Norman
Sharon’s Key West Cake submitted by Eleanor King Hargis
Candy Cane Cake submitted by Joan Kelley
Fruit Cocktail Cake submitted by Mrs. Scott Lawrence
Skor Cake submitted by Tracy Bennett
Original Tunnel of Fudge Cake submitted by Joanne Hoeft
Pumpkin Cheesecake submitted by Michael D. Tibbs
Coconut Cake submitted by Michael D. Tibbs
Hershey’s Cocoa Cream Pie submitted by Michael D. Tibbs
Caramel Pecan Pie submitted by Michael D. Tibbs
Cream Cheese Pound Cake submitted by Michael D. Tibbs
‘It Won’t Getcha in Your Bikini’ Pie submitted by Jennifer Caldwell
Frosted Oatmeal Cake submitted by Mozell Ross
Ingredients:
Cake Frosting
1 stick butter 1 c. brown sugar
1 cu. Quick cooking oats 1 ½ c. coconut
1 ½ c. boiling water 1 egg
1 c. brown sugar ¼ c. melted butter
1 c. white sugar 1 c. chopped pecans
2 unbeaten eggs 3 T. light cream
1 ½ c. self rising flour
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
¼ tsp. salt
1 tsp. vanilla
Instructions:
Preheat oven to 350°
Cut stick of butter into small pieces and place into large mixing bowl. Add oats and add boiling water. Let stand 20 minutes. Add brown sugar, white sugar, and eggs. Mix well. Sift together flour, soda, nutmeg, cinnamon, and salt. Add to mixture and beat well. Add vanilla, mix well, and pour into large cake pan. Bake approximately 30 minutes.
Mix all frosting ingredients together. After cake has baked 30 min., remove from oven and pour frosting over warm cake. Spread evenly and return to oven until lightly browned on top.
Strawberry Cake submitted by Peggy Lohaus
Ingredients:
Cake
1 box yellow cake mix
1 c. frozen strawberries, thawed and chopped (keep juice to put in mix)
1 box strawberry Jello
1 c. cooking oil
4 eggs
½ c. milk
1 c. coconut
1 c. chopped pecans (optional)
Frosting
1 stick margarine
1 box powdered sugar
1 c. chopped strawberries
½ c. chopped pecans
½ c. coconut
This icing is runny, so if you want to use you might want to cut in half and frost sparingly on top only. It’s really sweet!!
Instructions:
Preheat oven to 350°
Mix ingredients together for the cake. Make 3 layers and bake in sprayed and floured pans for time recommended on box. Loaf or Bundt cake pans may be used. Let layers cool 10 minutes before removing from pans, then cool completely. Mix icing ingredients well. Spread between layers and on top and sides of cake. Refrigerate before serving. Really better, and more moist, if cake is frozen and then defrosted.
Mr. James’ Cheesecake submitted by Kathy Swift
“This is Greg James’ recipe for cheesecake. He shared this with us when he still lived in Fulton. Soooo good!”
Step 1 – Crust
1 ½ c. graham cracker crumbs
¼ c. sugar
¼ c. melted margarine or butter
Combine and press into spring form pan. Cook at 375° for 8 minutes.
Step 2 – Filling
3- 8 oz. pkg. cream cheese (softened)
1 ½ c. sugar
1/8 tsp. salt
1 tsp. lemon juice
1 T. vanilla
4 eggs
Blend cream cheese, sugar, and salt in large bowl. Beat until smooth and fluffy. Add eggs one at a time, beating thoroughly after each. Add remaining ingredients (lemon juice and vanilla) and mix thoroughly. Pour into pan with baked crust and bake 50 minutes at 350°. Remove and let stand for 15 minutes.
Step 3 – Topping
2 c. sour cream
¼ c. sugar
2 T. vanilla
1 T. lemon juice
During the 15 minutes that the cheesecake is standing, mix topping. Pour and carefully spread over top of cheesecake.
Bake at 450° for 10 minutes, or until set.
Silky Turtle Torte submitted by Kathy Swift
Crust
1 ½ c. finely crushed butter cookies (approx. 28)
¼ c. butter or margarine, melted
½ pkg. (14 oz.) caramels, unwrapped
2 T. milk
1 tsp. milk
¾ c. pecans, chopped, divided
Combine crushed cookies with butter and press into bottom of 13x9 pan. Microwave caramels with 2 T. milk on High for 1 minute; stir. Return to microwave and heat 1 minute or until caramels are melted. Stir until smooth; reserve 2 T. caramel for garnish. Pour remaining caramel mixture evenly over crust (do not try to spread). Add chopped pecans by sprinkling over caramel mixture; reserve 2 T. pecans for garnish. Blend remaining 1 tsp. milk into reserved caramel mixture, set aside.
Filling
2 c. cold milk
2 pkg. (3.8 oz.) chocolate instant pudding/pie filling
1 container (12 oz.) Cool Whip, thawed, divided
In bowl, wisk pudding mix into milk until dissolved and beginning to thicken. Fold ½ container of Cool Whip into chocolate mixture until well blended. Spread evenly over caramel mixture. Spread remaining Cool Whip over chocolate mixture. Sprinkle with reserved pecans and drizzle with reserved caramel mixture.
Chocolate and/or Coconut Pies submitted by PJ
“Okay, before you start on me about my English and being repetitious about the meringues, hear me out. This recipe was handed down through the women of my family, by word of mouth, nothing written down. I asked my mama, Beauton “Boots” Jones Howard to write the recipe down for me so I would never forget it. This is exactly the way she wrote it down and I would not change one word of it, I don’t care how repetitious it may be. I make these pies still today, every time I make them they are eaten so fast I don’t even get a bite of either one! Of course you could make 2 coconut or 2 chocolate but never did she, nor do I make them this way. Always one of each!”
Ingredients:
2 cans pet milk and equal amount sweet milk
3 c. sugar
8 eggs, separated
3 heaping tablespoons cornstarch
1 stick oleo or butter
Pinch of salt
2 tsp. vanilla
For coconut pie: 2 c. coconut
For chocolate pie: 2 heaping tablespoons cocoa
Instructions:
Mix dry ingredients (sugar, cornstarch, salt) well. Add milk and butter. Add eggs, one at a time and beat well. Cook over medium heat until thick. Add vanilla. Divide into half.
For coconut pie:
In one half of mixture add 1 cup of coconut and save 1 cup of coconut for top of meringue.
For chocolate pie:
For other half of mixture, add cocoa to a very little hot water to melt cocoa, then add to mixture.
Beat egg whites to make meringue and put ½ on one pie, ½ on other pie and add coconut to top of coconut pie. Brown both in oven.
Mom’s Unbaked Fruitcake submitted by Wayne Norman
(Ellen Hooker)
“Despite all the fruit cake jokes going around, this recipe dispels all those snide remarks about fruit cake. Mom made this for us every Christmas and I do miss Mom and her fruitcake.”
Ingredients:
14 oz. sweetened condensed milk (Eagle Brand) (IMPORTANT to use only this brand)
2 cups white raisins
2 cups chopped almonds
2 cups chopped marshmallows
2 cups candied pineapple chunks
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
2 cups dates, pitted and chopped
1 cup currants
2 cups chopped pecans
4 cups graham cracker crumbs
4 tablespoons chopped candied cherries
½ teaspoon salt
½ teaspoon ground cloves
Instructions:
Combine all the dry ingredients, including spices, and mix well. Add the milk and mix well. Then add all the fruit and nuts and mix thoroughly.
Grease loaf, tube, or whatever pan is big enough to hold the cakes. (Mom had some small loaf pans and they made a great size cake for gift-giving.)
Spread mixture into the prepared pans.
Mom covered the loaves with cheese cloth and dribbled good Kentucky Bourbon all over. You can use sweet wine such as Port or Sherry, or brandy.
Let cake stand in a cool place and age for at least one week before serving.
You can ab lib the ingredients as you like to your tastes.
Sharon’s Key West Cake submitted by Eleanor King Hargis
“I had this cake while staying at The Blue Mountain Mist Bed and Breakfast (in Gatlinburg). It is so good.”
Ingredients:
2 cups plain flour
1 teaspoon vanilla
1 large can pineapple and juice
1 teaspoon baking soda
½ teaspoon salt
2 eggs
2 cups sugar
½ cup brown sugar (sprinkle on top cake before baking)
Instructions:
Mix all ingredients together (except for brown sugar) until well blended.
Pour into 9 x 13 pan. Bake at 350° for 30-35 minutes.
Icing:
(Simmer for about 20 minutes)
1 stick butter
1 cup sugar
1 small can evaporated milk
Add: (optional) 1 cup nuts
Add: (optional) 1 cup coconut
Pour over cake while still warm
Candy Cane Cake submitted by Joan Kelley
Ingredients:
1 White Cake mix- prepared
1 ½ - 2 cups crushed candy canes or soft peppermint candies
2 pkg of “whipped” pure white icing vanilla
Instructions:
Prepare cake mix as instructed on box.
Carefully sprinkle crushed candy canes over top of cake, being careful not to gat any on the sides.
Decorate top outside edge of cake using a piping tube in a swirling motion.
*This recipe can also be made using several smaller Tupperware microwave containers and served individually for a more formal dessert or given as a gift to friends and neighbors- reduce cooking time.
Fruit Cocktail Cake submitted by Mrs. Scott Lawrence
Ingredients:
2 cups all-purpose flour
½ tsp. salt
½ cup coconut
1- 1 ½ cups sugar
2 tsp. baking soda
2 eggs
2 cups fruit cocktail (do not drain)
Instructions:
Mix all ingredients by hand. It will be a thick batter but that’s ok.
Pour in 9x13 baking pan. Sprinkle ½ cup light brown sugar on top of batter.
Bake at 350° for 40 minutes.
Topping:
1 stick butter
¾ cup sugar
¾ cup condensed milk
1 tsp. vanilla
Over medium heat, bring to a boil. Boil 5 minutes, stirring constantly.
Pour over baked bake. Sprinkle with coconut and pecan pieces.
Note: Remember to make up the day before as it tastes better the following days!
Note: The recipe calls for all-purpose flour but I use self-rising and leave off the salt and decrease baking soda to 1 tsp.
Skor Cake submitted by Tracy Bennett
Ingredients:
1 box German chocolate cake mix
1 can Eagle Brand sweetened condensed milk
1 jar caramel ice cream topping
1 container Cool Whip
2-4 Skor candy bars or Heath bars, crunched
Instructions:
Bake cake according to directions. When done, and while still hot, poke holes in the cake and pour Eagle Brand milk over top, allowing it to seep into the holes. Let cool.
After cooled, pour caramel ice cream topping over cake.
Spread Cool Whip over top. Sprinkle candy bars over Cool Whip.
Original Tunnel of Fudge Cake submitted by Joanne Hoeft
Don’t scrimp on the nuts or it won’t work!!
Ingredients:
1 ¾ cups sugar
1 ¾ cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 ¼ cups Pillsbury BEST® All Purpose or Unbleached Flour
¾ cup unsweetened cocoa
2 cups chopped pecans
Glaze:
¾ cup powdered sugar
¼ cup unsweetened cocoa
4-6 teaspoons milk
Instructions:
Heat oven to 350°. Grease and flour a 12-cup Bundt® pan or 10-inch tube pan. In a large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.
Bake at 350° for 45-50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 ½ hours. Invert onto serving plate; cool at least 2 hours.
In a small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
*Nuts are essential for the success of this recipe.
**Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.
Pumpkin Cheesecake submitted by Michael D. Tibbs
Ingredients:
-1 ½ cups graham cracker crumbs
1/3 cup butter or margarine
¼ cup granulated sugar
-3 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
¼ cup packed light brown sugar
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 ¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
-1 container (16 oz.) sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F.
Crust:
Combine graham cracker crumbs, butter, and granulated sugar in a medium bowl. Press onto bottom and 1 inch up side of 9-inch spring form pan. Bake for 6-8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
Cheesecake:
Beat cream cheese, granulated sugar, and brown sugar in a large mixer bowl until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well. Pour into crust.
Bake for 55-60 minutes or until edge is set but center moves slightly.
Topping:
Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of spring form pan.
Coconut Cake submitted by Michael D. Tibbs
Ingredients:
Filling:
1 ¼ cups heavy cream
¾ cup granulated sugar
2 T coconut cream
1 T cornstarch
1 T milk
½ cup unsalted butter, softened
1 cup shredded coconut
Cake:
3 cups all-purpose flour
1 T baking powder
¼ tsp. salt
1 ½ cups granulated sugar
4 eggs
¾ cup unsalted butter, cut into small pieces, softened
1 T vanilla extract
1 cup milk
Frosting:
6 oz. cream cheese, softened
½ cup unsalted butter, softened
¼ tsp. salt
1 lb. confectioners sugar
3 T milk
1 T vanilla extract
Syrup and Garnish:
1 cup granulated sugar
1 cup water
¼ tsp. vanilla extract
½ cup shredded coconut
(Frozen coconut is great if you can find it where you live. We think it might be a “Southern coastal” thing, since we’ve never been able to find it in Denver. If they sell frozen coconut where you live, go for it.)
Instructions:
Filling:
Place the heavy cream, sugar, and coconut cream in a heavy saucepan over medium heat and bring to a simmer. Stir the cornstarch and milk together in a small bowl until there are no lumps. Whisk the cornstarch into the simmering cream until it’s smooth; cook, sitting, for 3 minutes longer.
Add the butter and shredded coconut and continue cooking, stirring, for 3 more minutes. Cool to room temperature and then refrigerate until thickened, about 2 hours.
Preheat oven to 350°F. Grease three 9-inch round cake pans and line the bottoms with waxed paper. Grease the paper and then flour the pans lightly, tapping out any excess.
Cake:
Sift the flour, baking powder, and salt together. Reserve. Place the sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Gradually add the butter, vanilla, and milk and continue beating for 2 minutes. Add the reserved dry ingredients and beat for 1 minute. Scrape the batter evenly into the prepared pans and bake for 20 minutes or until a wooden pick inserted into the center comes out clean.
Cool the cakes in the pans on a rack for 20 minutes. Un-mold the cakes, carefully peeling off the waxed paper and allow them to cool completely on the rack.
Icing:
Place the cream cheese and butter in a bowl and beat with a mixer until creamy. Add the remaining icing ingredients; beat until smooth and soft.
Syrup:
Place the sugar, water, and vanilla in a small saucepan and bring to a boil
Boil for 3 minutes, stirring occasionally. Remove from heat and brush the top of each cake later with the syrup using a pastry brush (You don’t have to use all the syrup).
Hershey’s Cocoa Cream Pie submitted by Michael D. Tibbs
Ingredients:
1 baked 9-inch pie crust or graham cracker crumb crush, cooled
½ cup Hershey’s Cocoa
1 ¼ cups sugar
1/3 cup cornstarch
¼ teaspoon salt
3 cups milk
3 tablespoons butter or margarine
1 ½ teaspoons vanilla extract
Sweetened whipped cream
Instructions:
Prepare crust. Combine cocoa, sugar, cornstarch, and salt in medium saucepan. Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.
Remove from heat; stir in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6-8 hours. Top with whipped cream. Cover; refrigerate leftover pie.
6-8 servings.
Caramel Pecan Pie submitted by Michael D. Tibbs
Ingredients:
1 (9 in) unbaked pie crust
36 individually wrapped caramels, unwrapped
¼ cup butter
¼ cup milk
¾ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves
Instructions:
Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Cream Cheese Pound Cake submitted by Michael D. Tibbs
Ingredients:
1 ½ cups butter
1 (8 oz) package cream cheese
3 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6 eggs
3 cups cake flour
Instructions:
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
‘It Won’t Getcha in Your Bikini’ Pie submitted by Jennifer Caldwell
Ingredients:
Pillsbury dough crust
Box of Brownie mix (2 eggs, 2/3 c. oil, ¼ cup water)
Hershey’s chocolate syrup
Small container of Cool Whip
2 Reeses Cup Peanut Butter candy bars
Instructions:
With a fork, poke holes in the bottom of the pie crust dough and place in oven (us temp. suggested on back) for about 9 min. Meanwhile, mix brownie mix according to directions on the box. Take the pie out and fill with brownie batter (There will be extra brownie batter—I greased an 8x8 pan and baked them separately).
Bake for 20 minutes or until brownie batter is cooked.
Let it cool. Pour enough Hershey’s chocolate syrup on top to spread evenly.
Top with Cool Whip. Chop candy bars into small pieces and sprinkle on top.
Enjoy—but don’t plan to wear a bikini anytime soon!!
Other
Cranberry Crunch submitted by Kay Mathias
Chocolate Trifle submitted by Michael D. Tibbs
Cranberry Crunch submitted by Kay Mathias
*Weight Watchers Recipe*
Ingredients:
2 cups uncooked oats
1 cup flour
¾ cup unsalted butter
1 ¾ cup Splenda brown sugar blend
Pinch of salt
1- 1lb. can jellied cranberry sauce
Instructions:
Mix oats, Splenda brown sugar blend, flour, and salt. Cut in butter until crumbly. This can be done with your hands or a food processor. Place half the crumb mixture into a 9x13 baking dish sprayed with canola oil. Mash the cranberry sauce with a fork and spread over the crumb mixture in the baking dish. Top the cranberry with the remaining crumb mixture. Bake at 350 degrees for 45 minutes.
*YUMMY!! You can use sugar free fruit fillings instead of the cranberry sauce if you are not a cranberry fan. Also if you make the cranberry sauce from fresh cranberries, you can cut the points value even further by using Splenda to sweeten them and cutting out the sugar.
10 servings= 4.5 points
12 servings= 5.5 points
Chocolate Trifle submitted by Michael D. Tibbs
Ingredients:
1 (19.8 oz) package brownie mix
1 (3.9 oz) package instant chocolate pudding mix
½ cup water
1 (14 oz) can sweetened condensed milk
1 (8 oz) container frozen whipped topping, thawed
1 (12 oz) container frozen whipped topping, thawed
1 (1.5 oz) bar chocolate candy
Instructions:
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
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