December 20, 2012

Brownie Trifle

The week before Christmas is always Food Fest Week at work. This year we changed it up a bit and decided to have theme days, like Dip Day, Mexican Day, Dessert Day, and Breakfast Day. I signed up to bring a dish on two of the four days. I usually bring cookies each year but this year too many people put "cookie platter" on the sign up sheet so I decided to go a different route this year.

That leads me this delicious Brownie Trifle. It's very easy to throw together.

Bake a pan of brownies using whatever mix you like - homemade or a box. A box is easier sometimes, ya know. Make sure they are cooled completely. I baked my brownies late one night and assembled this the following evening.

Mix up a pack of chocolate instant pudding according to the directions (which may need about 15 minutes in the fridge to set.) While you are waiting for the pudding, whip a 1/2 pint of heavy cream and 3 tablespoons of sugar together until nice and fluffy. Fold the whipped cream into the chocolate pudding and mix well.

You will also need 2 containers of French Vanilla Cool Whip, defrosted.

Next, take your cooled brownies and crumble them. Try not to eat them all during this process.

Then take your fancy bowl and begin layering the ingredients:

1/2 of the crumbled brownies on the bottom
Then 1/2 of the chocolate pudding mixture
Then 1 tub of the cool whip

This is best if you let it setup overnight so it's the perfect make-ahead dessert. If you want to make it more festive, you could add some Christmas jimmies on top like I did just before serving it.

Don't forget to share it with your friends & family, or not ... your decision!

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