Layered Chocolate Brownie Pudding Trifle
This is a chocolate-lover's dream dessert! If you don't have a trifle dish then use a large glass bowl, I use my recipe#87925 for this, use your own favorite brownie recipe but must be baked in a 13 x 9-inch pan or use a packaged brownie mix. Plan ahead the brownies must be baked and refrigerated until completely cold before slicing, I advise to make the brownies a day in advance. Prep time does not include making the brownies. You can use all chocolate pudding if desired.
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INGREDIENTS
Nutrition- 1(20 ounce) package brownie mix
- 1(3 ounce) package instant chocolate pudding mix
- 2 3⁄4cups full-fat milk
- 1(3 ounce) package cream cheese instant pudding mix
- 2 3⁄4cups full-fat milk
- 2(8 ounce) containers cool whip frozen whipped topping, thawed
- 20Oreo cookies, crushed (can use more or less)
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DIRECTIONS
- Prepare a large glass trifle bowl or a large glass serving bowl.
- Grease a 13 x 9-inch baking dish.
- Prepare the browninie mix according to package directions.
- Bake in a 13 x 9-inch baking pan until brownies test done.
- Cool to room temperature then refrigerate until completely cold.
- When the brownies are cold cut into about 2-1/2-inch squares.
- Prepare chocolate and cream cheese pudding separately in two bowls using 2-3/4 cups milk for each.
- Line the bottom of the trifle bowl with HALF of the brownie cubes.
- Pour the prepared chocolate pudding over the brownies then sprinkle with 1/3 of the crushed cookies.
- Cover with one 8-ounce container of the Cool Whip topping.
- Layer the remaining brownie cubes over the Cool Whip, then pour the cream cheese pudding over the Cool Whip.
- Sprinkle 1/3 of the crushed cookies over the cream cheese pudding, then top with the second 8-ounce container of Cool whip topping.
- Sprinkle the remaining crushed cookies over the Cool Whip.
- Refrigerate until ready to serve.
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