"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Party Trifle Recipe

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This recipe for Party Trifle, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Di Carlo - Atlantic Ward
Added: Tuesday, April 1, 2008


1 recipe Baker's One Bowl Brownies (see Baker's Unsweetened Chocolate package)
1 1/2 cups chopped walnuts, divided
4 cups milk or half and half
2 packages (4 serving size) Jell-O Chocolate Flavor instant pudding & pie filling
1 tub (16 oz) Cool Whip, thawed
2 pints raspberries*
6 packages (1.4 ounces each) chocolate covered English toffee bars, chopped

*Or use 2 pints strawberries, sliced or 4 bananas, sliced

Prepare brownies as directed, adding 1/2 cup of the walnuts to the batter before baking. Cool in pan, cut into 1/2 inch squares.

Pour milk into large bowl. Add pudding mixes, beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 4 cups of the whipped topping. Refrigerate 1 hour.

Layer 1/2 of the brownies, raspberries, chopped candy bars, remaining 1 cup walnuts and pudding mixture in 5 quart serving bowl. Repeat layers. Top with remaining whipped topping.

Refrigerate at least 1 hour or until ready to serve. Garnish as desired

Makes 20-24 servings




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