Ingredients
1
box (18.3 oz) Betty Crocker™ Fudge Brownie Mix, baked and cooled as directed on box
3
packages (8 oz each) cream cheese, softened
1
cup butter, softened
3
cups powdered sugar
1/3
cup packed brown sugar
1/3
cup plus 2 tablespoons caramel topping
1 1/2
cups finely chopped pecans
2
tablespoons from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting, for laces
Apple slices, graham crackers, pretzels and mini vanilla wafer cookies, as desired
Preparation
Use fork to crumble baked brownies. Set aside.
In large bowl, beat cream cheese and butter with electric mixer on medium speed about 2 minutes or until smooth and creamy. Beat in powdered sugar, 1 cup at a time, until blended, then beat in brown sugar and 1/3 cup caramel topping until mixture is smooth. Use spatula to stir crumbled brownies into cream cheese mixture.
In center of large oval-shaped serving plate, use spatula or slightly wet hands to shape mixture into large football, about 12x7 inches. Cover tightly with plastic wrap, and refrigerate 2 hours.
Just before serving, press chopped pecans evenly all over cheese ball to cover. Drizzle with 2 tablespoons caramel topping. Add vanilla frosting to decorating bag fitted with small writing tip or to resealable food-storage plastic bag with small corner cut off bag; pipe on top of football to make laces. Serve with remaining ingredients.
