Decadent Brownie Trifle


I recently wrote about the awesome end-of-semester celebratory dinner my husband surprised me with. It was a feast, really; a hodge podge of our favorite things: Mediterranean fruit salad, Jamaican Shrimp, Brussels sprouts, sweet potatoes, and then this amazing dessert.


This is addictively good and super indulgent. I’ll just let the pictures do the talking for me.

It’s looks best when served in a trifle dish but since we don’t have one I used a cup to show you all the luscious layers of goodness. Just don’t be confused — the recipe yields enough for a party!

A couple of ideas for the next time we make this: I imagine it would be good to replace the water with strong coffee and to use real whipping cream rather than cool whip. Strawberries on top might be nice as well!




Decadent Brownie Trifle

Yield: 12+ servings


  • 1 (19.8 ounce) package brownie mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1/2 cup water
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (12 ounce) container frozen whipped topping, thawed
  • Chocolate shavings for garnish



Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate before serving.


Adapted from All Recipes.





  1. Miranda says:

    Hey Kelli! My mom made a recipe really similar to this when I was growing up. She added Heath bits (bits o’ brickle) in between the layers for a crunch! You could do the same with your favorite candy bar; Andes pieces would probably be delicious!

Comments are closed.