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Fudgy Brownie Trifle Recipe

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This recipe for Fudgy Brownie Trifle, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve & Kay Watkins
Added: Monday, May 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pkge (1 lb 3.8 oz) fudgy brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 tbsp instant coffee (dry)
1 pkge (4 serving size) chocolate pudding/pie filling mix
2 cups cold milk
1 pkge (10 oz) English toffee bits
1 8 oz container whipped topping

Directions:
Directions:
Heat oven to 350. Grease bottom of 13x9x2 pan. Prepare
brownie mix as directed. Stir coffee into batter (I don't do this so caffeine won't keep anyone awake!). Spread in pan and bake as directed. Cool completely. Cut brownies into 1-inch squares. Place half of the squares in the bottom of a glass 3-quart glass bowl (trifle dish). Prepare pudding mix as directed. Pour half of the pudding over the brownies in the bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaing brownies, pudding, toffee bits, and whipped topping. Cover and refrigerate at least 4 hours before serving.
Cover and refrigerate remaing trifle.

Number Of Servings:
Number Of Servings:
About 20
Preparation Time:
Preparation Time:
15 minutes plus baking
Personal Notes:
Personal Notes:
I first made this for family at Thanksgiving and it was the favorite dessert. I've made this when having company and it's always a hit.

 

 

 

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