Chocolate Pudding Trifle Food

EASY CHOCOLATE TRIFLE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
• Beat pudding mixes and milk in medium bowl with whisk 2 min.
• Cut cake into 1/2-inch cubes. Layer half each of the cake, pudding, COOL WHIP and chopped chocolate in trifle bowl. Repeat layers.

TRIPLE-CHOCOLATE PUDDING

Steps:

• Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water. Add the chocolates and stir until melted and smooth. Remove the bowl from the saucepan.
• Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming.
• Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl. Whisk in the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking oftenand scraping the side of the saucepan. Reduce the heat to low and let bubble for 30 seconds.
• Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl. Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls. Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife. (If you like a skin on your pudding, do not cover.) Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. (The pudding can be refrigerated for up to 3 days.) Remove the plastic wrap and top with whipped cream and shaved chocolate.

CHOCOLATE TRIFLE

Steps:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

LAYERED CHOCOLATE BROWNIE PUDDING TRIFLE

Steps:

• Prepare a large glass trifle bowl or a large glass serving bowl.
• Grease a 13 x 9-inch baking dish.
• Prepare the browninie mix according to package directions.
• Bake in a 13 x 9-inch baking pan until brownies test done.
• Cool to room temperature then refrigerate until completely cold.
• When the brownies are cold cut into about 2-1/2-inch squares.
• Prepare chocolate and cream cheese pudding separately in two bowls using 2-3/4 cups milk for each.
• Line the bottom of the trifle bowl with HALF of the brownie cubes.
• Pour the prepared chocolate pudding over the brownies then sprinkle with 1/3 of the crushed cookies.
• Cover with one 8-ounce container of the Cool Whip topping.
• Layer the remaining brownie cubes over the Cool Whip, then pour the cream cheese pudding over the Cool Whip.
• Sprinkle 1/3 of the crushed cookies over the cream cheese pudding, then top with the second 8-ounce container of Cool whip topping.
• Sprinkle the remaining crushed cookies over the Cool Whip.
• Refrigerate until ready to serve.

CHOCOLATE TRIFLE

Steps:

• Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

CHOCOLATE AND FRUIT TRIFLE

Steps:

• Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Crumble enough cake to measure 8 cups; set aside. (Save remaining cake for another use.) , In a large bowl, whisk the milk, water and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped cream. , To assemble, spread 2-1/2 cups pudding mixture in a 4-qt. glass bowl. Top with half the crumbled cake; sprinkle with 1 tablespoon orange juice. Arrange half the berries and kiwi over cake. , Repeat pudding and cake layers; sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl. Cover and refrigerate until serving.

PEANUT BUTTER-CHOCOLATE TRIFLE

Steps:

• Empty pudding mixes into separate medium bowls. Add 1-1/2 cups milk to each; beat with whisk 2 min. Add peanut butter to vanilla pudding; beat until well blended. Stir 1/2 cup COOL WHIP into pudding in each bowl.
• Spoon chocolate pudding mixture into 2-qt. serving bowl; cover with layers of half each of the remaining COOL WHIP and chopped cookies. Repeat layers, using vanilla pudding mixture.
• Drizzle with syrup.

CHOCOLATE & PUMPKIN TRIFLE

Steps:

• Cake:.
• Preheat oven to 350 degrees F. Grease a 9x13 inch pan and set aside. Combine the cake mix, water, oil and eggs in a bowl. Mix and pour into prepared pan. Bake 350 degrees F for 34-38 minutes. When the cake is completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
• Pudding:.
• In a medium mixing bowl, whisk milk, and pudding for 2 minutes until slightly thickened. Let sit 2 minutes or until softly set. Stir in pumpkin and spice. Mix well.
• Trifle Assembly:.
• Clean and prepare your pumpkin with a large opening to create your bowl. If creating a carved pumpkin, tightly line the openings with plastic wrap to prevent spilling.
• Layer 1/4 of the cake, 1/4 of the pudding and 1/4 of the whipped topping. Repeat until pumpkin is full, ending with the whipped topping. Garnish with the reserved crumbs.
• NOTE: If using a large pumpkin as the serving vessel (similar to the one used in the recipe video) you may need to double or triple this recipe to fill your pumpkin completely.

CHOCOLATE PUDDING TRIFLE

Steps:

• 1. Bake cake as directed on box in a 9x13 pan. Cool completely. Cut into 2 inch squares
• 2. While cake is baking, cook the pudding according to directions. Pour into a large wide bowl, cover with wax paper to prevent a "skin" on top. Let cool.
• 3. Start layering with enough pudding to cover the bottom of a trifle bowl. Cover all of the pudding with enough cake pieces. Next spread a thick layer of whipped topping. I use Lite Cool Whip. Continue layering until all the way to the top. You will have some cake left over. Shortly before serving squirt whipped cream all over the top. I crumbled some cake in the center and decorated with cherries. Serves about 12 people.

CHOCOLATE PUDDING CAKE I

Steps:

• Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
• Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
• Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
• Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
• Chill until ready to serve, at least one hour.