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At church functions, folks line up for this trifle. And it is so easy to make!
WOW! I made this two times – once exactly according to recipe, and second with a few alterations. The recipe version was fantastic, and I did not think it was too sweet. It was very rich, and I thought there was a strong cool whip flavor, and not enough chocolate. Nonetheless, it was delicious and everyone agreed. The second time I followed some suggestions here, and the dessert won me first place in a contest this weekend! I mixed the pudding and water, and in a separate bowl whipped 1/2 pint heavy cream and 3 tbsp sugar, then folded in the cream with the pudding/water. I also did use the french vanilla cool whip in place of the plain (12 oz). So, I layered brownies, caramel, heath toffee bits, chocolate whipped cream, and french vanilla cool whip. Repeat! It was PHENOMENAL. I had so many requests for the recipe, and I saw numerous people going back for 2nds and 3rds. It was a major hit, and will be a staple dessert dish for me! Thank you!!
This review is a little late but this recipe is EXCELLENT! I made it first for a fake thanksgiving a week early with family that was going out of town, it was very good, but I don’t like whipped topping and I found it had entirely too much of that. So i made it again for Thanksgiving the next week and it was soooo amazing! But I made a few adjustments… in the brownie layer I addred about half a bottle of caramel topping (as you would use on ice cream) in the brownie pan before it went into the oven. (really good…) then in the pudding layer, instead of folding in the whipped topping, i bought half a pint of heavy whipping cream and whipped that for about 10 minutes myself and then folded that into the pudding. It made such an incredible difference. The pudding tasted so mych richer, like custard, instead of fluffy like whipped topping. I also added bailey’s in the pudding and cut strawberries, chocolate chunks – per my husband’s request, and toffee bits, which made it look so pretty. But you can add pretty much anything you want and it still tastes EXCELLENT! EVERYONE who tried it loved it and my mother-in-law asked for the recipe, along with everyone else. Always nice to confirm that her son didn’t make a mistake marrying me:-) YOU HAVE TO TRY THIS DESSERT, YUMMMMM!!!!!!!!!!!!!
Ingredients:
2 packages brownie mix (or use homemade)…
2 packages instant chocolate pudding mix
1 cup water
2 (14 ounce) cans sweetened condensed milk
2 (8 ounce) containers frozen whipped cream, , thawed
2 (12 ounce) containers frozen whipped cream, , thawed
1 chocolate candy bar (I use Lindt or Cadburry’s: orange and raspberry flavoured work very well)
strawberries (optional) or cherries (optional) or raspberries (optional)
nuts (optional) or Heath candy bar, crunched up (optional)
Directions:
1 Prepare brownie according to package directions (or use homemade), and cool completely.
2 In a large bowl, combine pudding mix, water and sweetened condensed milk.
3 Mix until smooth, then fold in the 2 containers of 8-ounce whipped topping until no streaks remain.
4 In a trifle bowl, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping (I have a big trifle bowl- you may need to cut recipe in half!).
5 If using any optional ingredients, place on top of brownie layer.
6 Repeat layers.
7 Shave chocolate onto top layer for garnish.
8 Refrigerate 8 hours before serving.
9 Note: You can use non-fat ingredients and never know the difference.
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