Friday, December 6, 2019
This dessert is so rich and looks so elegant, your holiday guests will think you spent all afternoon stirring the pudding and making brownies from scratch. Shhh…it’s ok, we won’t tell them that this recipe easy enough for the novice baker.
In fact, it is the perfect dish for an inexperienced cook; there is very little hands-on time, you use convenience products, and your efforts produce this stunning and delicious Chocolate Trifle. The recipe was first published in the December, 1993, issue of Southern Living and quickly became a reader favorite, not just for the holidays but anytime you need a quick dessert that feeds a crowd.
CHOCOLATE TRIFLE
- 1 (19.8-ounce) package fudge brownie mix
- 1/2 cup Kahlua or other coffee-flavored liqueur (can be substituted with coffee and sugar; see recipe)
- 3 (3.9-ounce) packages chocolate instant pudding mix
- 1 (12-ounce) container frozen whipped topping, thawed
- 6 (1.4-ounce) English toffee-flavored candy bars, crushed
Step 1
- Prepare brownie mix, and bake according to package directions in a 13- x 9- x 2-inch pan. Prick top of warm brownies at 1-inch intervals using a fork; drizzle with Kahlua. If preferred, 4 tablespoons strong brewed coffee and 1 teaspoon sugar may be substituted for Kahlua. Let cool, and crumble.
- Prepare pudding mix according to package directions, omitting chilling. Place one-third of crumbled brownies in bottom of a 3-quart trifle dish. Top with one-third each of pudding, whipped topping, and crushed candy bars. Repeat layers twice with remaining ingredients, ending with crushed candy bars. Chill 8 hours.
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