“At church functions, folks line up for this trifle. And it is so easy to make!”
If you love brownies and nuts, you may want to substitute a batch of brownies with nuts for the chocolate cake. I actually prefer the brownie variation, but children like the cake-type best.
To travel: Make a collar for the bowl from heavy duty foil or double layers of regular foil as you might for a souffle. Then cover the top with clear plastic wrap.
Sometimes we want to cook something easy and quick and most of all delicious.
Yesterday I didn’t know what to cook for lunch and I came up with this CHOCOLATE SIN TRIFLE which turned out to be a success!
2 packages brownie mix (or use homemade)…
2 packages instant chocolate pudding mix
1 cup water
2 (14 ounce) cans sweetened condensed milk
2 (8 ounce) containers frozen whipped cream, , thawed
2 (12 ounces) containers frozen whipped cream, thawed
1 chocolate candy bar (I use Lindt or Cadbury’s: orange and raspberry flavored work very well)
strawberries (optional) or cherries (optional) or raspberries (optional)
nuts (optional) or Heath candy bar, crunched up (optional)
1 Prepare brownie according to package directions (or use homemade), and cool completely.
2 In a large bowl, combine pudding mix, water and sweetened condensed milk.
3 Mix until smooth, then fold in the 2 containers of 8-ounce whipped topping until no streaks remain.
4 In a trifle bowl, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping (I have a big trifle bowl- you may need to cut recipe in half!).
5 If using any optional ingredients, place on top of brownie layer.
6 Repeat layers.
7 Shave chocolate onto top layer for garnish.
8 Refrigerate 8 hours before serving.
9 Note: You can use non-fat ingredients and never know the difference.