Last month when I posted a picture of Katie with her “Birthday Trifle” and talked about it being a family favorite I had several comments asking for the recipe.
Since the kids were getting in after dinner time on Saturday night and I knew they’d be hungry when we got home I thought it would be a good idea to have a yummy dessert waiting on us when we all got home from the airport. Knowing Chocolate Brownie Trifle is a sure fire hit, I knew I couldn’t go wrong and I could use the opportunity for a picture loaded recipe for y’all.
You’ll notice I use low-fat brownie mix, sugar free pudding, and Lite Cool Whip. I also use either skim milk or almond milk when I make the pudding to cut down on calories. I hear some of you laughing but if I cut calories on every layer, that just means I can have an extra spoon full. #dessertmath
If I’m making brownies to eat with ice cream I always make Ghirardelli, but for this recipe the Betty Crocker Low-Fat work great.
One of my favorite things about making any kind of brownie recipe is licking the bowl.
I sprinkle in some Espresso powder when mixing up the brownie mix. Coffee and chocolate go together like peanut butter and jelly. And as if there isn’t enough chocolate in this recipe I throw in a handful or two of chocolate chips just for good measure and then spread in a greased 9 X 13 pan. Bake according to directions using the lowest amount of recommended baking time because if they are a little fudgy it’s just that much more delicious.
Remove from oven and allow to cool.
Mix 3 cups of milk with your 2 boxes of chocolate pudding and allow to set up slightly then fold in one container of Cool Whip.
This is real life right here in this picture. Cooking is messy and most of the time no one shows you this part of the process. And yes, those are my Invisalign braces on the drying pad because I had to “test” the brownies.
(I made 2 pans of brownies this time to make sure there was brownie in every bite. You can cut them in small squares like I did for the first pan or just pick up a chunk and tear them up, which is what I did with the second pan.
Start with a layer of brownies on the bottom and then add a layer of pudding and sprinkle with Heath. Normally I go ahead and put a layer of cool whip at this point, but this time I decided to do brownies between all the layers.
Continue alternating layers of brownie, pudding, Cool Whip and Heath. Typically I have about 3 layers of these ingredients.
End with a layer of Cool Whip and a good sprinkle of Heath.
It’s just as beautiful from the side as it is from the top.
The combination in this trifle is sheer heaven. It’s silky, chewy, crunchy and just down right delicious. It’s the perfect dessert for a special occasion or when feeding a crowd and I hear it makes great breakfast the next day…not that I’d know anything about that.
- 1 box brownie mix
- 2 boxes instant chocolate pudding
- 3 small containers of Cool Whip
- 1 bag crushed Heath candy
- espresso powder
- chocolate chips
Bake brownies according to package instructions and a sprinkle of espresso powder and a good handful of chocolate chips if desired.
Allow to cool.
Mix 3 cups of milk and 2 boxes of pudding and allow to slightly set, then fold in one container of Cool Whip.
Start with a layer of brownie pieces in the bottom of a trifle dish or other large glass bowl.
Top with a layer of pudding and then a layer of cool whip.
Sprinkle with Heath.
Continue with layers (usually 3 layers of each) and be sure to end with Cool Whip and sprinkle with Heath.
Cover with plastic wrap and place in refrigerator for several hours to get good and chilled.
This is great dessert to add to your Thanksgiving dinner if you are looking for something new to try.