Caramel Brownie Cake

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
•	1/4 cup water
•	1/2 cup Crisco® Pure Vegetable Oil
•	3 large eggs
•	3/4 cup Smucker's® Caramel Flavored Topping, divided
•	1 (8 oz.) container extra creamy frozen whipped topping, thawed
•	1/2 cup finely chopped peanuts
•	15 maraschino cherries with stems, well drained

Directions:

1	HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
2	COMBINE brownie mix, water, oil and eggs in large bowl. Stir for 50 strokes. Spread in prepared pan. Bake 28 to 31 minutes. Cool 30 minutes.
3	POKE holes, about 2-inches apart, in warm brownie with the handle of wooden spoon. Use 1/2 cup caramel topping to fill the holes, then spread remaining over top of brownies.
4	FOLD 1/4 cup caramel topping into whipped topping. Spread evenly over brownie. Sprinkle with peanuts. Chill 30 minutes. Top each piece with a maraschino cherry just before serving.