Friday, April 2, 2010

Chocolate Passion Trifle

I love trifles because the layering process make a simple combination of ingredients seem special. I make this in a large trifle dish, but it would also work well in parfait glasses for individual servings.

Chocolate Passion Trifle

One pan of your favorite brownies, baked (I love Ghirardelli Triple Chocolate)
3 cups cold milk
2 pkg. (4-serving size each) instant chocolate pudding
1 tub cool whip French Vanilla flavor, thawed
1 pt. (2 cups) raspberries, thawed if frozen

Pour milk into large bowl Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.

Place half of the brownie cubes in 2 quart serving bowl; top with half the pudding mixture, half the raspberries, and half the whipped topping. Repeat all layers.

Refrigerate at least 1 hour or until ready to serve. Store leftovers in refrigerator.

1 comment:

  1. It seems like I remember having this trifle one time when you made it, and it really was delicious. The raspberries are perfect in there.