1 pouch DCD White Chocolate Blondie Mix
1 stick butter, melted
1 ½ cups prepared whipped topping
1 tablespoon DCD Mango Mojito Mix
1 can (8-oz) pineapple chunks, drained
1 cup DCD Milk or Dark Chocolate Cinnamon Dusted Almonds, chopped
3-4 tablespoons DCD Chardonnay Caramel Sauce, warmed
1. Preheat oven to 350 degrees F and spray a 8-9” round cake pan with baking spray.
2. Prepare Blondie batter as directed on the pouch and pour into prepared cake pan. Bake as directed. Let cool completely and remove from baking pan.
3. Mix together whipped topping and Mango Mojito Mix. Spread evenly over Blondie pizza crust. Top with pineapple chunks, chopped almonds and a drizzle of Chardonnay Caramel Sauce.
4. Cut into 12 slices and enjoy!