Football Jar Desserts

Makes 4 pint jar desserts

Ingredients 

Brownies

• 1 (16.3-ounce) package brownie mix
• 2 large eggs
• ½ cup vegetable oil
• 2 tablespoons water

Chocolate Pudding

• 4 cups cold milk
• 2 (3.9-ounce) packages instant chocolate pudding mix
  

Whipped Cream

• 8 ounces heavy whipping cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
  

Buttercream

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 4–5 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 1–2 tablespoons heavy cream or milk
• Green food coloring

Directions

1. Make the brownies

• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper, leaving overhang for easy removal.
• In a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Mix until well blended. Spread evenly into the prepared pan.
• Bake until a toothpick inserted about 2 inches from the edge comes out clean, 21–25 minutes. Let brownies cool completely.

2. Prepare the pudding:

• In a large bowl, whisk together the milk and pudding mix until smooth. Refrigerate until set while you prepare the remaining components.

3. Make the whipped cream

• In a large bowl, combine the heavy cream, sugar, and vanilla. Using an electric mixer, beat on medium-low speed for about 1 minute, then increase speed to high and beat until thick and smooth, about 1 additional minute. Refrigerate until ready to use.

4. Make the buttercream

• In a medium bowl, beat the butter with a stand mixer fitted with a paddle attachment or a hand mixer until light and fluffy. Gradually add the confectioners’ sugar and salt, beating until fully combined.
• Add the vanilla and 1 tablespoon of cream or milk, mixing until smooth. Adjust consistency as needed with additional cream (if too thick) or confectioners’ sugar (if too soft).
• Transfer ¼ cup of buttercream to a small bowl and leave white. Tint the remaining buttercream green with food coloring.

5. Make the brownie footballs

• Using a football-shaped cookie cutter, cut 4 football shapes from the cooled brownies.
• Transfer the reserved white buttercream to a piping bag fitted with a small round tip. Pipe laces onto each brownie football. Set aside.

6. Assemble the desserts

• Chop the remaining brownies into ½-inch cubes.
• Add half of the brownie cubes to the bottom of each pint jar.
• Spoon or pipe half of the pudding over the brownies.
• Spoon or pipe half of the whipped cream over the pudding.
• Repeat the layers with remaining brownie cubes, pudding, and whipped cream.
• Transfer the green buttercream to a piping bag fitted with a grass tip. Pipe grass-like buttercream over the top of each dessert.
• Garnish with a brownie football and serve.