Layered Chocolate Brownie Pudding Trifle |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a chocolate-lover's dream dessert! If you don't have a trifle dish then use a large glass bowl, I use my Kittencal's Extreme Chocolate Brownies for this, use your own favorite brownie recipe but must be baked in a 13 x 9-inch pan or use a packaged brownie mix. Plan ahead the brownies must be baked and refrigerated until completely cold before slicing, I advise to make the brownies a day in advance. Prep time does not include making the brownies. You can use all chocolate pudding if desired. Ingredients:
1 (20 ounce) package brownie mix |
1 (3 ounce) package instant chocolate pudding mix |
2 3/4 cups full-fat milk |
1 (3 ounce) package cream cheese instant pudding mix |
2 3/4 cups full-fat milk |
2 (8 ounce) containers cool whip frozen whipped topping, thawed |
20 oreo cookies, crushed (can use more or less) |
Directions:
1. Prepare a large glass trifle bowl or a large glass serving bowl.
2. Grease a 13 x 9-inch baking dish.
3. Prepare the browninie mix according to package directions.
4. Bake in a 13 x 9-inch baking pan until brownies test done.
5. Cool to room temperature then refrigerate until completely cold.
6. When the brownies are cold cut into about 2-1/2-inch squares.
7. Prepare chocolate and cream cheese pudding separately in two bowls using 2-3/4 cups milk for each.
8. Line the bottom of the trifle bowl with HALF of the brownie cubes.
9. Pour the prepared chocolate pudding over the brownies then sprinkle with 1/3 of the crushed cookies.
10. Cover with one 8-ounce container of the Cool Whip topping.
11. Layer the remaining brownie cubes over the Cool Whip, then pour the cream cheese pudding over the Cool Whip.
12. Sprinkle 1/3 of the crushed cookies over the cream cheese pudding, then top with the second 8-ounce container of Cool whip topping.
13. Sprinkle the remaining crushed cookies over the Cool Whip.
14. Refrigerate until ready to serve.
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