Wednesday, September 8, 2010

Chocolate Trifle

I've been making this for a few years, but tried something different this time. I read through some of the reviews for this recipe and added caramel and Heath toffee bits into the layering, as someone suggested. It turned out really yummy! It also suggested you use french vanilla cool whip, which I didn't try this time. I did individual servings in a glass just for fun.

Chocolate Trifle
adapted from
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
Caramel sauce
Heath toffee bits

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, squirt on some caramel, sprinkle a few toffee bits, add half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Drizzle caramel onto top layer and add toffee bits for garnish. Refrigerate 8 hours before serving. Serves 12