My brain shuts down in the summer. It’s a real problem. I’ve never handled heat very well. I mean, I know we have practically perfect weather here, with temperatures always between 60 and 90, but without air conditioning, my house becomes mildly unbearable in the July afternoons. I get cranky and unpleasant. Don’t even ask me to go into the kitchen and cook you something. I don’t do sweat.
But I need dessert. A dessert that doesn’t require me to think. Or know what day it is. It’s summer. I can’t handle complicated in summer. My daughter wanted brownies, I wanted pudding. We threw them both in the same cup, kept it simple, and let the grocery store do most of the work. Guess what. It tasted awesome!
Okay, so you do have to turn the oven on for a little while if you bake your own brownies. I waited until right before bed when it was a little bit cooler in the house. They needed to go in the fridge to cool first anyway, so might as well let that happen while I’m sleeping, right? Or you could be extra lazy and buy premade brownies. I never object to lazy.
I layered chewy brownie bits, creamy butterscotch pudding, fluffy whipped cream, and crunchy toffee bits. Two times. It was immense. Pure joy!
Hopefully my brain function will return to normal as the temperatures creep down. Maybe my sugar addiction will subside as well. Seems unlikely. Until then, brownie butterscotch pudding parfait, baby!
- 4 brownies (from your favorite recipe, box mix, or store bought)
- 1 box butterscotch instant pudding mix
- 1/2 cup heavy cream
- 1-1/2 cups skim milk
- 1/2 cup whipped cream (fresh or from a can or tub)
- 1 Heath bar, chopped
- Pour milk and cream on top of pudding mix in a medium bowl. Whisk for two minutes and refrigerate for 5 to 10 minutes.
- Crumble half of your brownie into the bottom of a 4 to 6 ounce container.
- Spoon in two big spoonfuls of butterscotch pudding. Don't over think it.
- Add a big dollop of whipped cream.
- Crumble in the rest of your brownie.
- Add another layer of pudding followed by whipped cream.
- Sprinkle with toffee bits.
- Return to refrigerator until ready to serve.
- Be prepared not to move for a while after eating. It's probably too hot anyway.
- Heavy cream and skim milk can be replaced with 2 cups whole milk. Using all skim milk makes the pudding too thin for me.