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Fudgy Brownie Trifle

Transform fudgy brownies into an attractive trifle layered with pudding, toffee bits and whipped topping.

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  • prep time 15 min
  • total time 6 hr 15 min
  • ingredients 9
  • servings 20
 

Ingredients

1
box (1 lb 2.3 oz) fudge brownie mix
1/4
cup water
2/3
cup vegetable oil
2
eggs
1
tablespoon instant coffee granules or crystals
1
box (4-serving size) chocolate fudge instant pudding and pie filling mix
2
cups cold milk
1
bag (10 oz) toffee bits
1
container (8 oz) frozen whipped topping, thawed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Stir coffee granules into batter. Spread in pan.
  • 2 Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
  • 3 Cut brownies into 1-inch squares. In bottom of 3-quart glass bowl, place half of the brownie squares. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
  • 4 Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.
  • 1 Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Stir coffee granules into batter. Spread in pan.
  • 2 Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
  • 3 Cut brownies into 1-inch squares. In bottom of 3-quart glass bowl, place half of the brownie squares. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
  • 4 Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Garnish with fresh mint sprigs.

Trifles hail from England. They were originally made with cake or ladyfingers covered with jam and custard, and topped with whipped cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
250mg
250%;
Total Carbohydrate
39g
39%
(Dietary Fiber
1g
1%
  Sugars
30g
30%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.