Raspberry Brownie Trifle

Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
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This decadent raspberry brownie trifle with layers of chocolate pudding and tart raspberries is a dream come true. Made with box-mix or store bought brownies for an impressive, but easy dessert!

Why You’ll Love This Raspberry Brownie Trifle Recipe

You’ll be making this simple, but addictive chocolate trifle with brownies all year long!

  • Tasty: With bites of chewy chocolate brownies, creamy chocolate pudding, sweet whipped cream and tart fresh raspberries, this trifle is seriously tasty. If you make it just once, you will find yourself craving it again and again.
  • Easy: Box-mix brownies, chocolate pudding, Cool Whip (or whipped cream)… You have never seen a more convenient, time-saving trifle recipe as delicious and easy as this one.
  • Impressive: Four layers of flavors and different textures many times over is something everyone will be impressed with.
  • Great For Parties: There’s something very festive about trifles, especially when it’s got chocolate and red berries in it. You can also prepare this brownie trifle in individual cups for easy serving.

If you love layered trifle dessert recipes, check out my easy Black Forest trifle and this refreshing lemon strawberry trifle!

Ingredients arranged in bowls for the brownie trifle recipe.

What You’ll Need

You get lots of chocolatey goodness from the pudding and brownies. Check the recipe card at the bottom of the post for exact amounts.

  • Whole Milk: 2% milk works too. Don’t use plant-based milk because it’s water-based and will split the pudding mixture.
  • Instant Chocolate Pudding Mix: Use your favorite chocolate pudding!
  • Cool Whip: Feel free to use homemade whipped cream instead.
  • Brownies: Box-mix brownies or store-bought brownies are super convenient, but you can also whip up homemade brownies instead. Allow the brownies to cool completely before using.
  • Fresh Raspberries: You can swap them for strawberries, blackberries, or blueberries.
Angled photo of a brownie trifle with a scoop taken out of it to show the layers inside.

How to Make a Raspberry Brownie Trifle

Trifles are all about creating beautiful layers with different textures. Check the recipe card at the bottom of the post for more detailed instructions.

  • Pudding: Whisk the pudding mix and milk in a mixing bowl until well combined and slightly thickened. Fold in 2 cups of Cool Whip or whipped cream into the pudding mixture. This will make it creamier and fluffier.
  • Assemble: Grab a large trifle dish and place half of the brownies at the bottom. Pour in half of the pudding mixture on top of the brownie layer. Spread a layer of CoolWhip on top and sprinkle in fresh raspberries. Repeat the layers until you run out of ingredients.
  • Chill: Cover and refrigerate for at least 1 hour, or until you are ready to serve. This allows the flavors to meld and makes it taste even better.
A chocolate trifle with brownies, chocolate pudding, whipped cream and fresh raspberries layered on top of each other in a large bowl.

Variations and Tips for Success

Despite how fancy this raspberry brownie trifle looks, it’s super easy to nail as long as the brownies are fully cooled.

  • Fresh Berries: Frozen berries don’t work for this recipe because they release lots of moisture even once thawed. They also lose their texture. For best results, stick to fresh berries.
  • Avoid Heat: If you’re baking your own brownies, let them cool fully before assembling the trifle or the trifle will melt once assembled.
  • Use Cake: If you’ve got a good chocolate cake recipe, swap it for the brownies in this recipe for a yummy variation.
  • Add Nuts: Sprinkling 1/2 cup of chopped almonds, pecans, walnuts, or macadamia nuts throughout the layers to give your dessert some crunch.
  • Make Single Servings: If you are hosting a party, these make easy grab and go desserts when made in small clear disposable cups instead of a large trifle bowl. Make sure to tightly wrap the tops with plastic wrap or add a lid.
Brownie trifle with layers of chocolate pudding, raspberries and whipped creamy in a trifle bowl.

Can I Assemble a Trifle with Brownies in Advance?

Trifles are usually best the day they are made, however I find this brownie trifle holds up well for the first 24 hours. After that, it can get a little soggy and the raspberries can get mushy.

How to Store Leftover Brownie Trifle

Refrigerate any leftovers in an airtight container for up to 3 days. You can also cover the bowl tightly with plastic wrap. Keep it as far away as possible from onions to avoid any transfer of odors. Serve it chilled, straight out of the fridge.

Landscape photo for brownie trifle.
4.8 from 5 votes
Print Pin Recipe
Yield: 8 servings

Raspberry Brownie Trifle

This easy brownie trifle is layered with creamy chocolate pudding, Cool Whip, and fresh raspberries for a quick and convenient holiday dessert.
Prep Time10 minutes
Chill Time1 hour
Total Time1 hour 10 minutes

Ingredients

  • 3 cups whole milk
  • 2 (3.9 oz) packages chocolate instant pudding mix
  • 1 (16 oz) tub cool whip, thawed, divided, (or 16 oz heavy whipping cream, whipped until stiff peaks)
  • 1 (9 inch) pan baked brownies, cooled and crumbled
  • 2 pints fresh raspberries

Instructions 

  • Beat milk and pudding with whisk until smooth. Stir in 2 cups of whipped cream/cool whip.
  • In a large trifle bowl, place half of the crumbled brownies. Top with a layer of pudding, whipped cream/cool whip and raspberries. Repeat all layers.
  • Refrigerate for 1 hour before serving.

Notes

Storage: Refrigerate any leftovers in an airtight container for up to 3 days. You can also cover the bowl tightly with plastic wrap. Keep it as far away as possible from onions to avoid any transfer of odors. Serve it chilled, straight out of the fridge.
Brownies: Box-mix brownies or store-bought brownies are super convenient, but you can also whip up homemade brownies instead. Allow the brownies to cool completely before using.
Fresh Berries: Frozen berries don’t work for this recipe because they release lots of moisture even once thawed. They also lose their texture. For best results, stick to fresh berries.
Avoid Heat: If you’re baking your own brownies, let them cool fully before assembling the trifle or the trifle will melt once assembled.
Use Cake: If you’ve got a good chocolate cake recipe, swap it for the brownies in this recipe for a yummy variation.
Add Nuts: Sprinkling 1/2 cup of chopped almonds, pecans, walnuts, or macadamia nuts throughout the layers to give your dessert some crunch.
Make Single Servings: If you are hosting a party, these make easy grab and go desserts when made in small clear disposable cups instead of a large trifle bowl. Make sure to tightly wrap the tops with plastic wrap or add a lid.

Nutrition

Serving: 1 serving, Calories: 399kcal, Carbohydrates: 68g, Protein: 7g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 11mg, Sodium: 229mg, Potassium: 316mg, Fiber: 8g, Sugar: 41g, Vitamin A: 187IU, Vitamin C: 31mg, Calcium: 142mg, Iron: 3mg

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16 Responses
    1. A woman holding a camera standing in front of some shelves.
      Jessica

      These were stemless wine glasses! :-) I don’t know the exact size, but a standard sized wine glass. You could also use mason jars!

  1. Lori @ RecipeGirl

    These are so dangerous because I’d eat more than one.  But I’d enjoy every bite!!  What a droolworthy dessert recipe!

  2. carrie @ frugal foodie mama

    I LOVE the chocolate & raspberry combo- one of my favorites! These little trifles look and sound amazing. :)

  3. Kacey @ The Cookie Writer

    Seriously, I need these in my life!! And Happy Belated Mother’s Day! Your girls look so sweet!

  4. Stephanie | Worth Whisking

    These trifles look delicious, Jessica! One thing I love about trifles is how easy they are to make, yet they generally taste amazing! Simple, yet impressive! Thank you for the recipe, and happy belated Mother’s Day! :)

Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.