Mexican Chocolate Brownies

1 package brownie mix plus ingredients to make Brownie

16 oz frozen whipped topping, (cool whip) thawed

1 package cream cheese

1 package chocolate instant pudding regular size

½ cup milk

1 tsp cinnamon

1 package of chocolate chips

Bake brownie in 13 x 9 stoneware baker, at 350 for 25-30 minutes. Sprinkle chocolate chips over hot brownie, enough to almost cover it. Let sit for 5 minutes then spread the chips like icing to

cover the brownie. Let cool.

Mix the remainder of the ingredients in separate bowl except whipped topping until smooth. You can microwave the cream cheese for 15 seconds if needed so it is easier to mix. Then add 3/4 of the whipped topping to the mix and mix well till smooth. Do not use mixer with whipped topping it will decrease the fluffiness and make it sticky like marshmallow fluff. If using mixer use before whipped topping is added. Spread mixture over brownie and top with remainder of whipped topping using easy accent decorator. This Dessert stays good even over night but I suggest if needed prepare both separate (put topping in the refrigerator) and put it together no more than a few hours before serving and place in refrigerator until ready to serve. If made in the stone the stones stays cold for a while after removal which is a plus.