Recipe Train

This recipe is special to Elise Pocock because she and her friends made it for every Husker football away game when she attended UNL. Every time she has it, it reminds her of those brisk fall Saturdays cheering on the Huskers! This dessert is very rich and always a crowd pleaser.

Red Velvet Loaded Brownies

    1 box red velvet cake mix
    1/2 cup butter, melted
    2 eggs
    1 3.3 ounce package Jell-O instant white chocolate pudding
    6 tablespoons vegetable oil
    1 package Oreos
    8 ounce package cream cheese
    1/2 package chocolate bark
    mini chocolate chips for garnish
    
    Preheat oven to 325 degrees. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined.
    Spray 9 x 13 pan with nonstick cooking spray. Spread the mixture into the pan. It will be very thick. Use the back of a spoon to help spread it into all edges of the pan.
    Bake for 20-22 minutes or until a toothpick inserted comes out clean. Let cool completely before flipping out of the pan.
    Crush package of Oreos in a food processor.
    Melt cream cheese for 15 seconds in a microwave to soften. Stir together crushed Oreos and cream cheese until blended smooth.
    Carefully spread out Oreo truffle mixture on top of baked red velvet brownies. Use your hands to help press it down instead of spreading to avoid tearing the brownies.
    Melt chocolate candy bark and pour over top of Oreo truffle layer.
    Sprinkle with mini chocolate chips while still warm.
    Let cool completely before cutting into small squares.

Next stop on the recipe train: Deb Williamson’s sopapilla cheesecake bars
Chugga chugga chew chew!