Brownie Trifle — The Decadent Dessert That Starts With a Box Mix
Can We Stop Pretending Every Decadent Dessert Starts From Scratch?
This brownie trifle is three things — a box of brownie mix, a box of instant chocolate pudding, and a tub of Cool Whip — and it is one of the best desserts we have ever had at this house. I got the recipe years ago from one of our college girls, and I have made it more times than I can count since, because it is what I reach for when I need something fast and I already know it is going to disappear.
🍰 This one’s in my collection of desserts for a crowd — the ones that travel well and feed a lot of people.
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Watch me make this brownie trifle from start to finish — or scroll down for the full printable recipe card.
Featured Tools & Ingredients
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• I bake the brownies in this pan and then build the whole trifle right in it. One dish, no transferring crumbly brownies, and it goes straight in the fridge.
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• I insisted to Jason that I had to have this and then never used it once — until this dessert. It turns a plain Hershey bar into the prettiest chocolate curls in about ten seconds.
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Brownie Trifle
Start CookingIngredients
- 1 box brownie mix family size, prepared according to package directions
- 2 large eggs for the brownie mix (if needed)
- ½ cup avocado oil or vegetable oil, for the brownie mix (if needed)
- 1 box (5.9 oz) instant chocolate pudding prepared according to package directions
- 3 cups Milk for the instant pudding
- 1 tub (8 oz) whipped topping I use cool whip
- Chocolate shavings or chocolate curls, optional
Don’t Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week’s Weekly Meal Plans!Equipment
Method Start Cooking
- Bake the brownies according to the package directions in a 9×13 pan. Cool completely.
- Prepare the pudding according to the package directions and refrigerate until slightly thickened, about an hour.
- Cut or crumble the cooled brownies into bite-sized pieces, right in the pan.
- Gently spread the chocolate pudding over the brownie pieces, working slowly so the layers stay separate.
- Spread the Cool Whip evenly over the top.
- Sprinkle with chocolate shavings if desired.
- Refrigerate for at least 2 hours, or overnight for the best flavor.
Nutrition
Video
Notes
Four Weeks of Family-Friendly FoodWhen people gather, I cook. Four weeks of the dinners my crowd asks for — planned, tested, and shopped for. Come see what’s in the cookbook →Why This Brownie Trifle Works
A brownie trifle looks like something you fussed over, and that is the whole trick of it. Three layers stacked in a clear dish read as a real dessert — the kind somebody made on purpose — but every single component comes out of a box or a tub. There is no tempering chocolate, no custard on the stove, no cake to level. You bake brownies, you whisk pudding, you spread whipped topping. That is the entire skill set.
The other reason it stays in my rotation is that these are things I almost always already have. A box of brownie mix lives in my pantry more or less permanently, instant pudding keeps forever, and there is usually a tub of Cool Whip in the freezer waiting on exactly this kind of night. When somebody calls and says they are coming over, or when I remember at four in the afternoon that I said I would bring dessert, this is the recipe that saves me.
And it gets better sitting in the refrigerator, which is not true of most desserts. Overnight, the brownie chunks drink up a little of the pudding around them and go soft and fudgy at the edges while staying chewy in the middle. If you can make it the day before, make it the day before.
A Few Things That Make Brownie Trifle Even Easier
- Bake the brownies in the dish you plan to serve in. I use my deep Pyrex 9x13 and never move the brownies at all — I just break them up right there in the pan and build on top of them. No second dish to wash, and no crumbly brownies falling apart on the way to a bowl.
- Let the pudding thicken before it goes on. Whisk it in one big mixing bowl and give it time in the refrigerator to set up. I let mine sit about an hour, mostly because I was doing other things. Runny pudding sinks straight through the brownies instead of layering on top of them.
- Be gentle with every layer. Spread the pudding slowly over the brownie pieces, then the whipped topping slowly over the pudding. If you drag the spoon you will pull brownie up into the cream and lose the stripes. A little mixing at the edges is fine — that is where it gets gooey and good.
- Thaw the Cool Whip, but keep it cold. An 8-ounce tub needs a few hours in the refrigerator to spread without tearing the pudding underneath. Cold and thawed is what you want. Frozen will not spread and room temperature goes soupy.
- Use a zester for the chocolate on top. A plain Hershey bar and a zester make prettier curls than anything you can buy in a jar, and a shorter piece of the bar gives you more control than a full one. If you would rather skip the step entirely, a shaker of chocolate topping does the job.
Brownie Trifle FAQ — The Questions I Get Every Time
How long does brownie trifle need to chill?
At least 2 hours in the refrigerator, and overnight is better. With 15 minutes of prep and about 30 minutes of baking, that puts the whole thing at 2 hours 45 minutes start to finish — so do not start this an hour before company arrives. The chill time is not optional. It is what lets the layers set up so a spoonful comes out looking like layers instead of pudding soup.
Can I make brownie trifle ahead of time?
Not only can you, you should. This is genuinely better on day two, after the brownies soften slightly into the pudding. Make it the night before, cover it, and leave it in the refrigerator until you need it. Leftovers keep covered for about 4 days, though I have never once had it last that long.
Do I need a trifle bowl to make this?
No. A tall glass trifle bowl is beautiful and shows off the layers from the side, but a 9×13 works just as well and is easier to serve from at a big gathering. Glass of any shape is the only thing worth caring about — the layers are the whole visual, and a metal or ceramic pan hides them completely.
Can I use homemade brownies instead of a box mix?
Of course, and they will be wonderful. But the argument of this recipe is that you do not have to, and I want to be honest that I never do. Any family-size mix that bakes in a 9×13 works — Betty Crocker, Duncan Hines, the store brand. Use whatever is in your pantry.
Instant pudding or cook-and-serve?
Instant. Cook-and-serve sets up much firmer as it cools and gives you a sliceable layer rather than the creamy one this dessert wants. Use one 5.9-ounce box with the milk called for on the package, and let it chill until it is thick enough to hold a spoon mark before you spread it.
How do I get the chocolate curls on top of a brownie trifle?
A zester or a vegetable peeler run down the side of a room-temperature chocolate bar is all it takes. Cold chocolate shatters into shards instead of curling, so let the bar warm in your hand for a minute first — The Kitchn has a good walkthrough if you want to see the motion. A shorter piece of the bar is easier to control than a whole one.
How many people does this brownie trifle serve?
Twelve generous servings out of one 9×13. If I am feeding a bigger crowd I make two pans rather than trying to stretch one, because the layers get thin and stop looking like anything. Two boxes of brownie mix, two boxes of pudding, and two tubs of whipped topping scales it cleanly with no math.
🛒 Complete Shopping List
Everything you need to make this Brownie Trifle — click any item to shop on Amazon.
Ingredients
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More Crowd-Pleasing Desserts You’ll Love
- Box Brownie Sundae — the same box of brownie mix, going a completely different direction.
- Cookies and Cream Dessert Lasagna — another layered no-fuss dessert my crowd asks for on repeat.
- Fudgy Pie — the ugliest dessert I make and one of the most requested.
- Rice Krispie Treats — when dessert has to feed a crowd and cost almost nothing.
- Desserts for a Crowd — big-batch sweets for potlucks, parties and the holidays, all in one place.
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Brownie Trifle — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.