Instructions: Prepare batter as directed on brownie mix package. Line bottom and sides of (or two) 9" pie plate with foil; grease foil. Pour half of the brownie batter (about 1 1/2 cups) into pie plate. heat oven to temperature called for on brownie mix package. Bake 25-30 minutes until a wooden pick inserted in center comes out with moist crumbs attached. Cool in pie plate on a wire rack 15 minutes; then, holding foil, lift out brownie and place (still on foil) on rack to cool completely. Peel off foil and return brownie to pie plate. (If you wish, wrap and freeze brownie. No need to thaw before topping with mousse.) Mousse: Microwave white chocolate and 1/4 cup cream in a medium bowl on HIGH 1 minute, then stir. Repeat in 10 second intervals until chocolate has completely melted and mixture is smooth. (Or melt chocolate and cream in a heavy medium saucepan over low heat, stirring until smooth.) Remove from heat, stir in liqueur and let cool to room temperature, 20-25 minutes. Beat remaining 1 1/4 cups cream in a medium bowl with mixer on high speed until soft peaks form when beater is lifted. Stir a large spoonful into white chocolate mixture, then fold chocolate mixture into whipped cream remaining in bowl. Spread half (about 1 1/2 cups)

over brownie in pie plate to within 1/2" of edge. Sprinkle with grated chocolate. Spoon on remaining mousse. gently spread and swirl with a knife.

Refrigerate at least 8 hours until mousse is creamy-firm. To serve: Heat fudge sauce just until warm and drizzle on pie. Cut pie in wedges, wiping knife clean between cuts. Serve with whipped cream.

NOTES: One package brownie mix makes two pie bases. Freeze 1 base for later use, or simply cut 1 in wedges and serve as brownies. If you have only one pie plate, bake the batter in two batches. Holding the foil, lift out first base about 10 minutes after baking.

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