I’m on a major trifle kick right now.
I made one for Easter and ever since then, I’ve been obsessed. So obsessed that if I ever open a bakery, I only want to sell trifles. The variations are endless, and the best part? It’s almost impossible to mess up.
Basically, a trifle is throwing a bunch of delicious desserts into one dessert and creating the best dessert ever. Sounds scientific right?
Well, it’s not, which is great. Plus, it’s a fantastic way to use “ruined” desserts. Did you burn your brownies? So what, throw them in a trifle. Did you drop a cake? Who cares, make a trifle. Did you have leftover frosting, brownies, cake, bread, etc. etc.? Perfect, put together a trifle.
Anyway, this chocolate trifle has been my favorite so far. It’s such a crowd-pleaser and it’s so pretty, too. Everyone devoured it when I made it.
Also, watch out! I made coconut pound cake this week, and we have leftovers, so be expecting a coconut pound cake recipe and a coconut pound cake trifle recipe in the near future.
- 1 batch of brownies
- 1 package instant chocolate pudding mix
- ½ cup water
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) container frozen whipped topping, thawed
- 2 cups chocolate chips
- Cut up brownies into 1 inch squares (or just crumble them into small pieces).
- Make pudding, according to box directions. Or make your own from scratch!
- In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture, half of the sweetened condensed milk, half of the chocolate chips, and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Have you made a trifle before? What’s your favorite variation?