Ingredients
- 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
Pyrex 9x13 Baking Dish This is the perfect dish for this recipe. It can go from the oven to the counter to the fridge and back again. And it has a lid!
Zester For shaving your Hershey chocolate bar.
Farberware Mixing Bowls These are my favorite mixing bowls. You will see me use them all the time.
Method Start Cooking
- Bake the brownies according to the package directions in a 9x13 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
Bake the brownies in the same 9x13 pan you plan to serve the trifle in — there is no second dish to wash and no transferring crumbly brownies. A glass dish shows off the layers, but any 9x13 works. Keep leftovers covered in the refrigerator for up to 4 days.
This dessert is actually even better the next day, after the brownies soften slightly into the pudding.
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 →