Source: dLife

A combo of fudge brownies and creamy vanilla mousse.

Servings

1 Brownie, sugar & sodium free, dry mix, 8.5oz package (13-inch x 9-inch pan size)
2 cup fat free milk , cold
2 Pudding, vanilla, sugar free, dry serving, SD
3 tbsp white chocolate chips , melted and cooled
0.5 cup whipped fat-free topping

1 Preheat oven to 350 degrees F.
2 Cover the bottom and sides of two 13x9x2 inch baking pans with parchment paper. Spray the paper with cooking spray.
3 Make the brownie mix following package directions and divide between both pans.
4 Bake brownies for 15 to 18 minutes or until a toothpick inserted in the middle comes out with moist crumbs. Let rest on wire racks.
5 Whisk together the milk and both packages of pudding mixture.
6 Mix a small amount of the pudding mixture into to the melted chips, then stir all the chips into the pudding mixture. Whip in the whipped topping.
7 Wrap two large cutting boards or inverted 15-in. x 10-in. x 1-in. baking pans in plastic wrap. Flip one pan of brownies onto wrapped board or pan. Slowly tear off the parchment paper.
8 Spoon the mousse onto the brownies and flatten to within 1/2 in. of edges.
9 Gently flip second brownie layer onto second board or pan. Slowly tear off parchment paper, then place right side up over mousse filling.
10 Wrap with plastic wrap and place in freezer for at least 4 hours. Take out of freezer at least 10 minutes before serving and slice into even rectangles.

Substitute ice cream for pudding and whipped topping mixture. Use vanilla brownie mix and chocolate pudding mix to make inside out sandwiches.