Mmmmmm! Ooey gooey marshmallow sandwiched by chocolate layers, what could be better? Gone are the day of simple cookies and here are the days of delicious innovations. Here's a recipe that you may want to double, and they'll be gobbled…
Published December 11, 2009 by
Making trifles has been one of my passions this year because we were invited to tons of potlucks. I've stopped making cookies and moved on to something more challenging. Nothing gets more ooh's and aah's than a layered trifle dessert. It looks like you spent hours making it, but secretly you know that it was super easy to make. This recipe for brownie trifle is one of the most requested recipes in my family. It is rich, creamy and just plain fantastic!
2) In a large glass bowl, prepare 3 boxes (3.9 oz) instant chocolate pudding mix according to the package directions. Personally, I use about 1 cup less milk (total) than the package suggests because I don't chill my pudding prior to assembly and that way I have the correct consistency.
3) Be sure to have a large tub of cool whip topping, thawed and a package of chocolate-covered toffee bits (can be found in the aisle near the bags of chocolate chips).
Now that you have all the ingredients ready to go, you can begin the assembly process. Using a 3 quart trifle bowl, place 1/3 of the brownie squares in the bottom, top that with 1/3 of the pudding, top that with 1/3 of the cool whip and finally put on 1/3 of the toffee bits. Repeat that layering process two more times, ending with a layer of the Heath bar toffee bits on top. Cover the bowl with plastic wrap and place in the refrigerator to chill for 8 to 24 hours. Makes 16-18 good size servings.
Another Idea - For parties attended by adults, I like to poke the baked warm brownies with a fork and pour on 1/3 cup of Kahlua. Then I cool the brownies and cut them into the 1" pieces following the rest of the directions as outlined above. Kahlua adds a nice flavor to the mix.