1 tub (8 ounces) COOL WHIP Whipped Topping (do not thaw)
1 cup powdered sugar
1/2 cup BAKER'S ANGEL FLAKE Coconut, tinted green
Heat oven to 350 degrees F.
Line 13 x 9-inch pan with foil, with ends of foil extending over sides;
spray with cooking spray.
Microwave 4 chocolate squares and butter in large microwaveable bowl on
HIGH 2 minutes or until butter is melted; stir until chocolate is completely
Stir in granulated sugar.
Blend in eggs and vanilla extract.
Add flour; mix well.
Spread into prepared pan.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes
out with fudgy crumbs. (Do not overbake.)
Cool completely in pan.
Meanwhile, use decorating gel to decorate cookies to resemble gravestones.
Microwave remaining chocolate squares and COOL WHIP in microwaveable bowl
on HIGH 1 1/2 to 2 minutes or until chocolate is completely melted; stir until
Add powdered sugar; mix well.
Use foil handles to lift dessert from pan; spread with frosting.
Stand cookies in brownies; add small amount of coconut at base of each for
Prep Time: 15 min | Total Time: 1 hr 20 min | Makes: 24 servings
How to Tint Coconut: Place 1/2 cup coconut in resealable plastic bag. Add 2 drops
green food coloring. Seal bag; shake to evenly tint coconut.
Variation: Prepare as directed, decorating brownies with 12 each JET-PUFFED BOOMALLOWS
and NUTTER BUTTER Cookies.
Nutritional Information: Calories 310 Total fat 16 g Saturated fat 10 g Cholesterol
40 mg Sodium 115 mg Carbohydrate 42 g Dietary fiber 2 g Sugars 27 g Protein 4 g
Vitamin A 4 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 10 %DV