BROWNIE TRIFLE
I have made zillions of trifles in my lifetime, but this one is fantastic. Toffee bits are unavailable where I live, so I always have visitors bring me some just to make this (usually for them).
Provided by Mirj2338
Categories Dessert
Time 4h30m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350F degrees.
- Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.
- Bake and cool as directed.
- Cut brownies into 1-inch squares.
- Place half of the brownie squares in the bottom of a 3-quart glass bowl.
- Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.
- Top with half each of the toffee bits and whipped cream.
- Repeat with remaining brownies, pudding, toffee bits and whipped cream.
- Sprinkle with reserved toffee bits.
- Cover and refrigerate at least 4 hours before serving.
- Cover and refrigerate any remaining trifle (if you have any left, doubtful).
STRAWBERRIES AND CREAM TRIFLE
Very quick easy dessert!
Provided by Michellelauren
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
- Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.
Nutrition Facts : Calories 377.8 calories, Carbohydrate 50.8 g, Cholesterol 33.5 mg, Fat 17.4 g, Fiber 2.2 g, Protein 7 g, SaturatedFat 12.3 g, Sodium 321.4 mg, Sugar 31.7 g
BROWNIE STRAWBERRY TRIFLE
I created this recipe because I love the flavors of strawberries and chocolate. This is awesome! Pretty simple to make also. Time does not include chilling time.
Provided by RecipeNut
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- To make brownies:.
- Heat oven to 350°F.
- Grease bottom of a 13x9 inch pan.
- Stir brownie mix, water, oil and eggs in medium bowl until well blended.
- Spread in pan.
- Bake for 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; let cool.
- While brownies are cooling slice the berries and set aside.
- Mix pudding with 2 cups of milk and whisk until thickened.
- Fold in Cool Whip.
- To layer, put brownie for first layer, add strawberries for second layer, drizzle with chocolate shell and the pudding mixture layer.
- Repeat layers ending with the pudding mixture.
- Decorate with the whole strawberry, cool whip and drizzle with the chocolate shell.
- Chill until serving about 3 hours at least.
- Enjoy!
Nutrition Facts : Calories 666.1, Fat 33.6, SaturatedFat 10.3, Cholesterol 46.5, Sodium 585, Carbohydrate 91.5, Fiber 1.5, Sugar 31.6, Protein 5.4
STRAWBERRY BANANA BROWNIE TRIFLE
Trifle recipes look so elegant, yet are so simple to make. And I love that they are made ahead of time, so that you don't have to worry about anything while you cook.
Provided by Colbys Mom
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix the brownie mix as directed on package, adding extra egg for cakelike brownies.
- Spread batter on a greased jellyroll pan and bake for about 20 minutes (or until done. Do not overbake).
- Wash, hull, and slice strawberries, leaving about 5 whole for garnish.
- When brownies are done, remove from oven and cool.
- Cut into bite sized pieces.
- Arrange half of brownie pieces in the bottom of a trifle bowl.
- Scatter half of strawberries over brownie pieces, arranging some slices along the bowl so that you can see them.
- Scatter half of bananas over berries, arranging some slices so that you can see them.
- Sprinkle half of the candy bar over the fruit.
- Spread half of the Cool Whip over.
- Repeat layering, leaving a few slices of banana and a sprinkling of candy bar bits for garnish.
Nutrition Facts : Calories 496.4, Fat 22.9, SaturatedFat 11.9, Cholesterol 8.3, Sodium 241, Carbohydrate 74.4, Fiber 2.2, Sugar 23.4, Protein 4
BROWNIE TRIFLE
The official title of this dessert,the recipe for which I cut out of a magazine, is "Jell-O and Cool Whip Easy Chocolate Trifle," but my niece simplified it at our family 4th of July get-together as "Brownie Trifle." [p.s. it wouldn't let me put "1 box of brownie mix" in the ingredients, but that's what you need. I like Duncan Hines, myself.]This dessert was absolutely the hit of the party. We had ages 2-72 in the house, and everyone LOVED it. Super easy to make, and can be as high or low fat as you'd like. When I told my mom after the fact that I'd used skim milk in the pudding and fat-free Cool Whip, she was totally stunned because people were lining up for second helpings. Prep and cooking time sound high, but the "cooking time" is the chill time and the time it takes the brownies to come out of the oven; "prep time" would be the time to make the brownie mix--10 minutes--and the time to make the pudding--about 10 minutes. The milk, water, eggs, and vegetable oil are for the pudding and brownies, but the ingredient list wouldn't quite let me put that, so there it is then.
Provided by ckmclements
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Bake brownies according to package directions. While the brownies are in the oven and cooling off is a great time to make the chocolate pudding and slice the strawberries.
- Cut prepared brownies into cubes.
- In a trifle bowl or other large glass bowl, layer in this order, brownie cubes, chocolate pudding, strawberries (or raspberries, or whatever fruit strikes your fancy), Cool Whip, then brownie cubes, pudding, and Cool Whip again. Arrange some of the fruit over the top of the Cool Whip to make it look pretty.
- Refrigerate 1 hour or until ready to serve.
Nutrition Facts : Calories 328.4, Fat 19.3, SaturatedFat 9.2, Cholesterol 35, Sodium 191.8, Carbohydrate 36.6, Fiber 0.1, Sugar 8.4, Protein 4.5
IRISH CREAM BROWNIE TRIFLES
I did a thing. I made a small batch of brownies, a small pot of pudding laced with Irish cream, and layered it all together. I did a whipped cream and chocolate shaving thing on top, too. And the good news is, with the rest of the bottle of Irish cream liqueur, you can have a brunch party this weekend!
Provided by Christina Lane
Categories dessert
Time 4h40m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the brownies: Preheat the oven to 325 degrees F. Line a 9-by-5 inch loaf pan with parchment paper.
- Melt the butter in a small saucepan over low heat. Add the sugar and cocoa powder and cook, stirring often, until the mixture is melted and smooth, about 3 to 4 minutes. Transfer to a medium bowl and let cool slightly. (Alternatively, combine the butter, sugar and cocoa powder in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave on high for another 30 seconds.)
- Stir in the salt and vanilla, then let the mixture cool for 1 minute more. Add the egg and stir until incorporated. Add the flour and stir for 50 brisk strokes.
- Spread the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with fudge crumbs clinging to it and the surface is shiny and starting to crack, about 23 minutes. Let cool completely in the pan.
- For the Irish cream pudding: Meanwhile, whisk together the sugar, cornstarch and salt in the bottom of a 2-quart saucepan. Slowly add the milk and egg yolk while constantly whisking.
- Turn the heat on the pan and bring it to a gentle simmer while constantly whisking. (Be sure to scrape the edges of the pan frequently to prevent lumps. Whisking vigorously will break up any lumps.) Cook the pudding, constantly whisking, until it thickens and coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the Irish cream liqueur and butter until melted.
- Lift the brownies out of the pan using the parchment paper and chop into 1/2-inch cubes. In two small glasses, layer about one-third of the brownie cubes and top each with half of the pudding. Repeat with another layer of brownie cubes and pudding. Top each with the remaining brownie cubes. Cover the trifles with plastic wrap and refrigerate for at least 4 hours and up to overnight.
- For assembly: Before serving, whip the heavy cream and the sugar together in a large bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Dollop each trifle with the whipped cream, sprinkle with the chocolate shavings and serve.
BROWNIE TRUFFLE-STUFFED STRAWBERRIES RECIPE BY TASTY
Whether you need a Valentine's Day dessert or a baby shower treat, these Truffle Brownie-Stuffed Strawberries are perfect for any celebration. The rich chocolate center pairs perfectly with the light, fresh strawberry. Top with melted chocolate, your favorite toppings, and a cookie stick for easy serving, and you're ready to go!
Provided by Katie Aubin
Categories Desserts
Time 2h5m
Yield 24 strawberries
Number Of Ingredients 13
Steps:
- Prepare the brownies according to the package instructions, then remove from the oven and let cool in the refrigerator for about 20 minutes.
- While the brownies cool, use a melon baller or teaspoon to scoop out the tops and centers of each strawberry. Set each strawberry in the cup of a mini muffin tin.
- In a large bowl, beat the cream cheese with an electric hand mixer until soft. Add the mini chocolate chips, vanilla, and cooled brownies and stir until mixture has a thick, dough-like texture.
- Take 1 tablespoon of the brownie mixture in your hands and roll it into a ball. Place the brownie truffle inside a strawberry. Repeating with remaining ingredients.
- Chill the strawberries in the refrigerator for 30 minutes.
- Add the dark chocolate and white chocolate to 2 separate small bowl. Microwave each bowl separately in 30-second intervals, stirring between each, until melted, about 1 minute total.
- Dip the top of 1 strawberry in the melted white chocolate, poke a cookies and cream-dipped cookie stick through the top, and sprinkle with chocolate sandwich cookie crumbs. Repeat with 7 more strawberries.
- Dip the top of another strawberry in the melted dark chocolate, poke a chocolate-dipped cookie stick through the top, and sprinkle with red sprinkles. Repeat with 7 more strawberries.
- Dip the top of another strawberry in the melted white chocolate, poke a strawberry-dipped cookie stick through the top, and sprinkle with freeze-dried strawberries. Repeat with the remaining strawberries.
- Let the chocolate set, about 5 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, Sugar 25 grams
BROWNIE CHEESECAKE TRIFLE WITH BERRIES
Delight in this Brownie Cheesecake Trifle with Berries. With brownie mix and a sweetened cream cheese COOL-WHIP layer, this trifle comes together in no time!
Provided by My Food and Family
Categories Recipes
Time 2h
Yield 16 servings
Number Of Ingredients 7
Steps:
- Prepare and bake brownies as directed on package; cool completely. Cut into 1/2-inch cubes.
- Beat cream cheese and sugar with mixer until blended. Gently stir in COOL WHIP.
- Place half the brownie cubes in large clear straight-sided serving bowl; top with layers of half each of the cream cheese mixture and fruit. Repeat all layers. Drizzle with jam.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
STRAWBERRY TRIFLE
This is a very light dessert recipe from my friend, Ellen. It is so easy to make and is the perfect ending to a heavy meal.
Provided by prissycat
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h15m
Yield 12
Number Of Ingredients 6
Steps:
- Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 36.7 g, Cholesterol 5.6 mg, Fat 6.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 271 mg, Sugar 10.8 g
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