Easy Chocolate Trifle
- Photos (1)
Danaca Fiedler knows the way to her family's heart starts with an easy, chocolaty trifle.
Mark Welsh | Staff Photographer
1 box (about 19 ounces) brownie mix
¼ cup water
½ cup vegetable oil
2 packages (¾ ounce each) instant chocolate pudding
2 cups milk
4 cups vanilla ice cream, set at room temperature to soften
2 containers (8 ounces each) nondairy whipped topping
1 bar (8 ounces) chocolate, shaved (optional)
Prepare brownie batter with water, oil and egg according to package directions (your favorite brand may need a different combo of water, oil and egg) and bake in a 9-by-13-inch pan. Allow to cool.
In a large bowl, with an electric mixer, blend the pudding, milk and vanilla ice cream to create an airy, mousse-like mixture.
Crumble half the pan of brownies into a large trifle dish or glass bowl. Layer half of the chocolate mousse mixture over the brownies. Finish the first layer with one container of whipped topping. Repeat each layer with the remaining brownies, chocolate mousse and whipped topping. Garnish with chocolate shavings.
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close