Friday, August 31, 2012

Chocolate Raspberry Trifle

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As mentioned here, we recently made this yummy dessert for some company we had last week. It's such a hit if you're serving a crowd or if you want to enjoy something extra decadent on a date night in. Be prepared though, this serves at least 10 people!

Side Note: This recipe calls for a pan of brownies. I didn't have time to make brownies this particular time so I bought mini brownie cookies at the bakery and they worked perfectly. That's the fun part of baking {or even cooking}. Tweak recipes to make them fit your needs and have fun with it

Chocolate Raspberry Trifle

1 pan of your favorite brownies, prepared and cooled
2 packages (3.9 oz) instant chocolate pudding
3 cups milk
1 container (12 oz) cool whip, thawed
2 cups fresh or frozen raspberries
1 teaspoon cornstarch
3 tablespoons sugar
2 tablespoons water
1 dark chocolate bar
fresh mint sprig

Cut brownies into small bite size squares. In a large bowl, beat the milk and pudding mixes together until pudding starts to thicken. Fold about 3/4 of the whipped topping into the pudding mixture using a spatula. 

In a saucepan, heat all but a handful of berries, sugar, cornstarch, and water. Stir for a few minutes on low. Let cool. 

Layer half the brownies onto the bottom of a trifle dish. Spoon half of the raspberry sauce on top of the brownies. Next, spoon half of the pudding mixture on top. Repeat. 

Cover and refrigerate until ready to serve. Right before serving uncover and spoon a cloud of the remaining cool whip on top. Use a vegetable peeler to make chocolate shavings on top. Decorate the top with a few fresh raspberries and mint spring if you like. 

Enjoy!


{recipe from The Cooking Mom}

3 comments:

  1. Absolutely bookmarking this to try!!! Looks amazing!

    have a fabulous weekend!

    ReplyDelete
  2. You can cook this for me any day! Yum!

    ReplyDelete
  3. Oh my goodness this looks incredible!! Yum! I'll have to try this!

    ReplyDelete

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