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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (89g) Recipe makes 20 servings |
||
| Calories 284 | ||
| Calories from Fat 135 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.1g | 23% | |
| Saturated Fat 4.9g | 24% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 33mg | 11% | |
| Sodium 205mg | 8% | |
| Potassium 96mg | 2% | |
| Total Carbohydrate 34.2g | 11% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 22.4g | ||
| Protein 3.6g | 7% | |
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Brownie Trifle
By: Mirj
Dec 19, 2001
I have made zillions of trifles in my lifetime, but this one is fantastic. Toffee bits are unavailable where I live, so I always have visitors bring me some just to make this (usually for them).
SERVES 20
Ingredients
-
1 (19 7/8 ounce) package fudge brownie mix
- 1/4 cup water
- 1/2 cup vegetable oil
- 2 eggs
- 1 tablespoon dry instant coffee (dry)
- 1 package chocolate flavor instant pudding and pie filling mix
- 2 cups milk
- 1 (6 ounce) package English toffee bits (reserving 2 tablespoons for garnish)
- 3 1/4 cups whipped cream
Directions
1
Heat oven to 350F degrees.2
Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.3
Bake and cool as directed.4
Cut brownies into 1-inch squares.5
Place half of the brownie squares in the bottom of a 3-quart glass bowl.6
Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.7
Top with half each of the toffee bits and whipped cream.8
Repeat with remaining brownies, pudding, toffee bits and whipped cream.9
Sprinkle with reserved toffee bits.10
Cover and refrigerate at least 4 hours before serving.11
Cover and refrigerate any remaining trifle (if you have any left, doubtful).
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- Course > Desserts > Puddings & Mousses
- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy
- Cuisine > European > Western > English
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Equipment > Refrigerator
- Preparation > Number of Servings > For Large Groups
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Gifts
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Kosher
Featured Reviews for This Recipe
From: Chef #977894
On Jul 8, 2009
I made this w/choc chips instead of toffee bits, which I do not recommend. We did not care for it. I will have to try again exactly as written.
From: sydsmama
On Jun 7, 2009
Took to a BBQ, and came home with an empty bowl. Really great, everyone loved it. I added a little Kahlua to the pudding, used lite cool whip and skim milk, and sprinkled brownie crumbs on top. Thank-you!
From: Linorama
On Jan 2, 2004
Believe me this does not taste like mix brownies and instant pudding! It tastes like it took much more effort to prepare than it did. Instead of a bowl, I prepared these as individual parfaits for our New Years eve dinner - what a fun & tasty treat, and looks impressive! I left out the coffee because we had a coffee-hater in the bunch. I did try to make the pudding with soy milk but it refused to set up. After 2 tries I resorted to dairy milk. Who knew? The other thing I did differently was just for the littler kids who didn't like toffee. I substituted mini m&m's. They were colorful & cute and the kids went wild for them. Great recipe.
From: Tweeky
On Dec 26, 2005
O.M.G. Mirj, Thank you. This was so easy to make and absolutely YUMMY. I have never made a Trifle and decided to do this for Christmas dessert. Am I glad I did. Just to clear things up for others though, I will add that you make the brownie mix with the ingredients that you list in your recipe (not as stated on the box) but with the box directions. Also, use a small box of instant chocolate pudding (3.625 oz.). That is the size for 2 cups of milk. I bought the large box by mistake first. I could have used it but wanted to follow your recipe. For English toffee bits I was able to buy an 8 oz. bag of Heath Bits of Brickle Toffee Bits and must say I used the whole bag (what's an extra 2 oz.'s when it comes to toffee bits!). I also used French Vanilla Cool Whip as recommeded by BJTaillights. I can't wait to try this with some of the other suggestions I read in the reviews such as Pianolady's-strawberries or Chef #181926-carmel sundae syrup. Oh my mouth is just watering thinking of these combinations. This is so easy to make and yet so decadent to present and appears to be much more labor intensive than it is. Thank you for a keeper to impress guests in my home!! Tweeky
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