Classic Fudgy Brownie Trifle

Easy to assemble, this layered indulgence will wow chocolate lovers of all ages!

Yield

20 servings

Ingredients

1 (1 pound 2.3 ounce) box Betty Crocker® fudge brownie mix
water, vegetable oil and eggs called for on brownie mix box
1 tablespoon instant coffee granules or crystals
1 (4-serving size) box chocolate fudge instant pudding and pie filling mix
2 cups cold milk
1 (8 ounce) bag toffee bits
1 (8 ounce) container frozen whipped topping, thawed

Directions

Heat oven to 350°F (177°C). Grease bottom only of 13 x 9-inch pan with shortening or cooking spray.

Make brownie mix as directed on box, using water, oil and eggs and adding coffee granules. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour.

Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.

Cover; refrigerate at least 4 hours before serving.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 30 minutes
Cool Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 45 minutes

Additional Information

This chocolate pleaser can be made up to 24 hours ahead of time. You also can bake the brownies and freeze them tightly covered up to 2 months.

This fabulous crowd-pleasing dessert is extra-special when garnished with chocolate curls or chocolate leaves.

Storage

Store covered in refrigerator.

Nutritional Information

Amount per serving: Calories 300 (Calories from Fat 140), Total Fat 15 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 30 mg; Sodium 230 mg; Total Carbohydrate 38 g (Dietary Fiber 1 g, Sugars 28 g), Protein 3 g; Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 3 Fat; Carbohydrate Choices: 2 1/2

Recipe Courtesy Of

Betty Crocker

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