This easy brownie trifle is layered with creamy chocolate pudding, Cool Whip, and fresh raspberries for a quick and convenient holiday dessert.
Prep Time10 minutesminutes
Chill Time1 hourhour
Total Time1 hourhour10 minutesminutes
Ingredients
3cupswhole milk
2(3.9 oz) packageschocolate instant pudding mix
1(16 oz) tubcool whip, thawed, divided, (or 16 oz heavy whipping cream, whipped until stiff peaks)
1(9 inch) panbaked brownies, cooled and crumbled
2pintsfresh raspberries
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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.