Fall Into Flavor - Brownie Trifle

It's getting to be the time of year when parties and get-togethers start cluttering filling up the calendar, many of which might require you to take a dessert to share. Here's one to add to your collection. It's simple to make, it's one you make ahead of time, and the result is an absolutely beautiful creation to carry into a party. Martha & Paula won't have a thing on you!

This recipe is from my much used The Ultimate Southern Living Cookbook. (Unfortunately, they didn't put it in The All-New Ultimate Southern Living Cookbook, which is aggravating!)

BROWNIE TRIFLE
Yield: 16 Servings
1 (19.8 ounce) package fudge brownie mix (Gasp! I actually buy a mix!)
1/2 c. Kahlua or other coffee-flavored liqueur (optional) (I either skip or use a little espresso)
3 (3.9 ounce) packages chocolate instant pudding mix
1 (12 ounce) container Cool Whip
6 (1.4 ounce) Heath bars, crushed* (or whatever is the nearest size they sell nowadays!)

1. Prepare and bake brownie mix according to package directions in a 13 x 9 inch pan. Prick top of warm brownies at 1-inch intervals with a wooden pick and brush with Kahlua. Cool brownies completely and crumble into small pieces.
2. Prepare 3 packages pudding mix according to package directions, using a total of 4 cups milk instead of 6 cups, and omitting chilling procedure.
3. Place 1/3 of crumbled brownies in a 3-quart trifle bowl; top with 1/3 each of pudding, whipped topping, and crushed candy bars.
4. Repeat layers twice using remaining ingredients, ending with crushed candy bars.
5. Cover and chill trifle at least 8 hours.

*NOTE: It works better and makes a much prettier dessert to actually get candy bars and crush them than to use the Heath baking bits. Crushing them makes larger pieces and they have more chocolate covering them, a prime consideration!

Grab a 2nd Cup of Coffee & join us in Linda's kitchen for more recipes! Bring one of yours and share it here!