St Paddys Day Chocolate Trifle Food

ST. PATRICK'S DAY PRACTICALLY SUGAR FREE TRIFLE

Steps:

• To make the cake, Heat the milk amd butter in a glass measuring cup or small bowl for about 2 minutes and the milk is heated and butter is melted.
• Meanwhile, in a small bowl combine the flour, baking powder, and salt and sift well. Set aside.
• In a large bowl, with an electric mixer, mix the eggs for about 2-3 minutes and the eggs double in volume and are fluffy and light yellow. Add the Splenda and mix for another 2-3 minutes. Add the vanilla extract and lemon juice and mix for a few seconds to incorperate.
• Add 1/2 cup of the flour to the egg mixture and beat until combined. Add half the milk/butter until also combined. Add another 1/2 cup of flour until well mixed. Add the remaining milk and beat to combine. Add the last of the flour until well mixed.
• Pour into a greased and floured large baking dish and bake at 350* for about 30-35 minutes and the cake is golden brown and a toothpick inserted comes out clean. Allow to the cake to completely cool before assembling for the trifle.
• To make the Pudding: In a medium sized bowl, add the pistachio instant pudding and the milk and mix well, either with an electric mixer or a whisk. Mix for about a minute and refrigerate until firm. It may seem liquidy, but I liked to have it be a bit thinner than a regular pudding for this dessert.
• To assemble the Trifle: Cut the cake into bite sized pieces and layer in the bottom of a large glass or other see-through bowl. Pour half of the pudding ontop of the cake pieces and smooth and even the top. Add the kiwi slices in even rows on top of the pudding. Pour about 1/2 of the tub of Cool Whip and smooth out on top. Sprinkle the Cool Whip with green colored sugar sprinkles.
• Repeat the process another time, the cake, pudding, kiwi slices, and cool whip. Sprinkle the colored sugar evenly and festively on top of the cool whip. Chill for at least 30 minutes to set and serve within 2 days.

ST. PADDY'S DAY CHOCOLATE TRIFLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish
• Combine brownie mix, eggs, oil, and water in a large bowl; stir until well blended. Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 28 to 31 minutes. Remove from oven. Let cool completely, about 1 hour.
• Meanwhile, pour milk into a large bowl and whisk pudding mix into the milk. Stir creme de menthe candies and about 3 drops of green food coloring into the bowl until evenly colored to your desired shade. Allow mixture to set for 5 minutes.
• Set out a trifle bowl. Crumble 1/2 the cooled brownies into the bowl and top with 1/2 the green vanilla pudding mixture. Spread 1/2 the whipped topping on top. Repeat layers.
• Pour sugar in a small bowl and add about 3 drops of green food coloring; stir until evenly colored to your desired shade Place a large shamrock template on top of the trifle in the bowl. Sprinkle the shamrock shape with green sugar. Carefully remove template.
• Cover trifle and chill in the refrigerator for about 3 hours before serving.