Thursday, December 20, 2007

Dont't Trifle With Me!!

Holidays mean food. I usually bake batches and batches of cookies to give away, and this year was no exception. Obbie needed something for his work (both jobs) one of which is a dessert contest. Everyone bakes cookies, so that was out. So I thought about a trifle. Trifles are essentially layers of cake, fruit, and something creamy. Naturally, I thought of chocolate, so here's the easy one I used for Obbie's work parties:

Brownie Trifle

1 (19 7/8 ounce) package fudge brownie mix
1/4 cup water

1/2 cup vegetable oil
2 eggs

1 tablespoon instant coffee
1 package chocolate flavor instant pudding

2 cups
1 (6 ounce) package English toffee bits (reserving 2 tablespoons for garnish) OPTIONAL
3 1/4 cups whipped cream

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.
(Found at

Here's another one, more traditional, and less caloriffic (if that matters)

Guiltless Berry Pudding Trifle

2 (6 ounce) containers fat free raspberry yogurt
2 containers (4 oz each) Refrigerated Vanilla Pudding (or make some Fat free/Sugar Free Vanilla)
1 1/2 cups whipped cream (fat free cool whip if you're counting)
1 (9 inch) prepared angel food cake, cut into 1-inch pieces
4 cups assorted berries (such as sliced strawberries, blueberries, raspberries or blackberries)
2 tablespoons sliced almonds, toasted (optional)

Combine yogurt and pudding in medium bowl until blended. Fold in whipped cream.

Layer half of the cake pieces in a 2-quart straight-sided serving bowl. Top with half of the pudding mixture
and half of the berries; repeat layers. Cover; refrigerate at least 2 hours.

Serve with additional whipped cream and almonds, if desired.



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