Crush cookies, sprinkle 1/2 on bottom of 13 x 9 dish. Beat together the milk and pudding until the mixture thickens. Beat together margarine, sugar and cream cheese, add whipped topping and pudding, stir well. Pour mixture over crushed cookies, sprinkle remaining cookies on top. Refrigerate 4 hours.
Mix together milk and pudding and refrigerate. Before serving, fold in whipped topping and the rest of the ingredients.
Hint: Best if prepared just before serving because it will get watery due to the apples.
Preheat oven to 350. Grease a 9 by 13 pan. in heavy pan on stovetop, gently warm butter until it melts. Add the sugar, stil till all combined, do NOT let this bubble. Keep on low heat. When combined, remove from heat. Add 1 1/4 cups of the chocolate chips; stir til melted. Stir in eggs until all combined. Stir in flour, baking soda, and vanilla until combined. Pour chocolate batter into pan; spread it out flat. Bake at 350 for 18-22 minutes, or until a toothpick inserted in center comes out slightly sticky.
A few minutes before brownies are done, gently melt the raspberry preserves. As soon as brownies come out of oven, quickly stir nuts and remaining chocolate chips into the raspberry. Then, quickly spread this mixture over hot brownies in the pan. Cover pan with aluminum foil (aluminum should NOT be resting on top of the brownies; leave air space on top of brownies), set ir refrigerator until completely cooled. Enjoy! (They do not need to be stored in the fridge; that is just to set them.)
Melt shortening, mix in sugars, add hot water. Cool. Add eggs and vanilla. Add dry ingredients, spread into a 9 x 9 x2 pan. Sprinkle chips over top. Bake 20-25 minutes at 350 degrees. Cool in pan.
Pour into a 10 x 13 pan, bake at 350 degrees for 30-35 minutes. Let cool.
Frosting:
Boil 20 seconds. Spread over cool brownies.
NOTE: Irma Sankey worked in the office of Sacred Heart School in West Des Moines, Iowa when my mom was a teacher there in the sixties, and this was Irma’s recipe. It’s a family favorite and one of my mom’s “standby” dessert recipes, so I of course have a copy of it and still make it today — and I still call them “Browies by Irma Sankey” even though I didn’t really know who she was. A few months ago, I received an email from Irma’s son Mike, who wondered where we had obtained a copy of his long deceased mom’s favorite brownie recipe.