Brownie Trifle

Recipe of the Week: Brownie Trifle

I enjoy making Brownie Trifle for church gatherings or for company. It is very inexpensive and feeds a lot of people. My mom introduced me to this recipe when my future in-laws were eating over at our house one Sunday for lunch. It was a big hit then and continues to be wherever it is served. Enjoy!

Ingredients:

1 box of brownie mix (And the ingredients needed to make the brownies listed on the box)

1 small pkg. instant chocolate pudding (I use sugar free/fat free to make it healthier :)

1 small pkg. instant vanilla pudding (Again, I use sugar free/fat free)

4 cups of milk (I use fat free, but it doesn't make a difference)

1 16 oz. container Cool Whip

Almond Toffee pieces or Butter Finger pieces (You can either purchase these candy pieces in the baking aisle, or you can buy a Heath or Butter Finger candy bar and chop it into pieces using a meat tenderizing mallet. The latter is the cheapest choice :)

Directions:

Make brownies according to package directions. Set aside and allow to cool. Allow Cool Whip to soften while brownies are cooking, so that it is easier to spread. Mix puddings and milk together in a mixing bowl. Follow directions on pudding package. (Sometimes I add Cool Whip to this mixture to make it more mouse-like and sometimes I don't. It's just your preference.) Cover mixing bowl with plastic wrap and chill in refrigerator for 5 minutes. Crumble 1/3 of the brownies in a large bowl. (Glass containers work best because the layers can be seen.) Spoon and spread 1/3 of the pudding on top. Spread Cool Whip over the pudding. Repeat 2 more layers of brownies, pudding and Cool Whip. Sprinkle almond toffee pieces or Butter Finger pieces on top. Refrigerate until ready to serve.

I also sometimes put 1 cup of chocolate chips into the brownie batter, pudding batter, or sprinkled on top along with the candy pieces. This recipe can be changed up a lot to whatever you have on hand. Have fun and be creative!