"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Layered Desserts Recipe

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Hershey Double Mint Chocolate Brownies

1 c. all purpose flour
1 c. sugar
½ c (1 stick) butter or margarine, softened
4 eggs
1 ½ c. (16 oz can) Hershey’s Chocolate syrup
MINT CREAM CENTER (recipe follows)
CHOCOLATE GLAZE (recipe follows)

1- Preheat oven to 350º F. Grease 13 x 9 x 2 in. baking pan.
2- (I like thicker cake brownies, so I double brownie recipe.) Combine flour, sugar, butter, eggs, and syrup in a large bowl; beat until smooth. Pour into the prepared pan.
3- Bake 25 to 30 min. Or until top springs back when touched lightly in the center. Cool completely in pan on a wire rack, or in the freezer. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.

MINT CREAM CENTER: Combine 2 cups powdered sugar, ½ c. (1 stick) softened butter or margarine and 2 T. green creme de menthe (OR 1 T. water plus ½ to ¾ tsp. Mint extract and 3 drops food coloring) in a medium bowl; beat until smooth.

CHOCOLATE GLAZE: Melt 6 T. butter or margarine and 1 cup HERSHEY’S SPECIAL DARK chocolate chips or HERSHEY’S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.

CHOCOLATE MINT TRIANGLES: Cut dessert into about twelve 3 in. Squares; cut each square diagonally into helves. About 24 triangles.

DOUBLE CHOCOLATE MINT DESSERT: Mint Chocolate Chips may be substituted for dark or semi-sweet. Can omit the creme de menthe in the Mint Cream Center

Pumpkin Trifle

1 pkg. (14- ½ oz.) Gingerbread cake mix
1 ¼ c. water
1 egg
4 c. cold fat-free milk
4 pkgs. (1 oz. each) butterscotch pudding mix
1 can (15 oz. solid packed pumpkin
1 tsp. Ground cinnamon
¼ tsp. EACH ground ginger, nutmeg, and allspice
1 carton (12 oz.) reduced-fat frozen whipped topping, thawed

In a mixing bowl, combine the cake mix, water, and egg; mix well. Pour into an ungreased 8-in. Square baking pan. Bake at 350º for 35-40 min. Or until a toothpick inserted near the center comes out clean. Cool for 10 min. Before removing from pan to wire rack. When completely cooled, crumble the cake. Set aside ¼ c. crumbs for garnish.

In a mixing bowl, whisk milk and pudding mixes for 2 min. or until slightly thickened. Let stand for 2 min. Or until soft set. Stir in pumpkin and spices; mix well. In a trifle bowl or 3- ½ qt. Glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs, and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate.

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