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Wednesday, June 8, 2011

Brownie Trifle

This is a recipe that I found in Southern Living Magazine many years ago.  It's almost always a guarantee that if a recipe comes from Southern Living, it's a winner.  The first time that I made Brownie Trifle, I took it to Mrs. Herring's house for our dessert for Sunday dinner.  All of the Herring family showed up after church and came hungry.  A lot of times most of the family spent the afternoon together and even ate supper at the same table where they had lunch.  Needless to say,  my trifle bowl was empty when I took it home.

                                                    Brownie Trifle

2 - 21 oz. pkg. chewy fudge brownie mix
1 - 8 oz. Philadelphia Cream Cheese, softened
1 - 7 oz. jar marshmallow cream
2 - 8 oz. Cool Whip, thawed and divided
3 cups milk
2 - 3.3 oz. pkg. instant white chocolate pudding
1 - 12 1/4 oz. jar caramel topping

Prepare each brownie mix according to pkg. directions for chewy brownies in a 13 X 9 in. pan.  Cool; break into large pieces.

Beat cream cheese at medium speed with an electric mixer until creamy; beat in marshamallow cream.  Stir in one container of Cool Whip; set mixture aside.

Stir together milk and white chocolate pudding mix, stirring until thickened.  Stir in remaining container of Cool Whip. 

Crumble half of brownie pieces in an even layer in bottom of a 13 X 9 in. baking dish.  Pour cream cheese mixture evenly over brownies, drizzle evenly with caramel topping.  Pour pudding evenly over caramel topping, crumble remaining brownie pieces over top.  Cover and chill for two hours.

The recipe recommends making this in a baking dish but I make it in a trifle bowl.

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