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. The original recipe calls for a 19.8-ounce package of fudge brownie mix and 3 (3.9-ounce) packages of chocolate instant pudding mix. Those specific size packages may not be available any longer, but this recipe will still work using today’s package sizes. You make one package of brownies according to package directions (drizzle Kahlua or strong coffee over brownies while they are warm), and then prepare the pudding according to directions. Crumble brownies once they are cooled, and then layer brownies, pudding, frozen whipped topping (another great convenience product), and crushed toffee-flavored candy bars. Repeat the layers until you reach the top of your trifle bowl.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.