Ingredients

The following ingredients have 4 Servings
  • 1 box Brownie Mix and necessary ingredients (See box)
  • 1 batch Tapioca Pudding Instant Granules and necessary ingredients
  • 1 can Whipped Cream
  • ½ cup Almonds

Instruction

  • Make the brownies. Preheat oven to 350 degrees (or other temperature, as listed on brownie box).
  • Mix brownie batter and pour into a greased cake pan, then bake for time prescribed on box. Make Tapioca while it bakes, then remove from the oven and let cool.
  • Make Tapioca. Mix your Tapioca batter and bring to a boil. Watch it carefully! This is where I always mess up because I get so impatient that I go to do something else.
  • Once it boils, remove from heat and stir in Vanilla, then let it cool.
  • Once everything is cooled, cut the brownies into small, bite-sized pieces. This is not an exact science, just make them very small. Mine were about 1/2 inch by 1/4 inch.
  • In small cups (or martini glasses – someone try that, please, and send me a picture!), start with a heaping spoon full of Tapioca pudding.
  • Next, add a layer of whipped cream, then the brownie bites, then more whipped cream, and then some sliced almonds. Feel free to continue layering if you’d like to fill the cups up even higher!
  • Optional: Freeze for 2 hours, thaw for 5 minutes before serving. I initially did this on accident — I wanted to keep them cold but planned to thaw them fully before serving. Instead, I ended up serving them straight from the freezer… but my coworkers seemed to love it and enjoyed the temperature and consistency. Apparently, frozen-and-slightly-thawed Tapioca pudding is to die for. Who knew?! Hey, kind of like how they discovered chocolate chip cookies…