Directions

Serving Size: 9

1. Preheat oven to 350 degrees. In Mixing bowl add 4 scoops of protein hot chocolate, and half of the brownie mix from the bag. Bake brownies according to package directions. Likely for this you will need water, eggs, and vegetable oil (or oil of choice). When brownies are done baking let them cool completely.

2. For the cream cheese layer: let the cream cheese soften and thaw the cool whip. In mixing bowl blend together, the powdered sugar, cream cheese, half of the cool whip container, mint extract, and Protein Mint Chocolate Chip. If desired add a couple drops of green food coloring to give it a pretty green color. Spread this over the brownies. Sprinkle desired amount of crushed Andes mint chocolates.

3. In a new bowl combine 2 boxes of instant chocolate pudding mix and cups cold milk. Once well combined spread this evenly over the cream cheese layer.

4. The final layer spread the remaining half of the cool whip over the top evenly and sprinkle with desired amount of Andes Mint chocolates.

5. Let the dessert cool in the fridge for a few hours before serving.