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Last night we had family over for Christmas Eve dinner, for appetizers we had shrimp cocktail, asiago cheese spread with french bread and spinach dip with pumpernickel bread. For dinner, I made
Prime Rib, mashed potatoes, green beans, rolls and the trifle pictured above. All of my camera gear is packed up to make some space in the dining room so these photographs were taken in front of the window with the crappy winter sunlight we get here in Ohio.I have been making this trifle for years, but never blogged it because I usually take it to pot lucks. Whenever I have a work related potluck it basically means that I am running around like a crazy woman at 5:45 am trying to whip this sucker together. Obviously my lack of preparation leads to no pictures. I may be slightly obsessive compulsive, and very anal, but I am a HUGE procrastinator…I always tell people I work better under pressure. This year, I decided to make mini trifles in
these inexpensive stemless red wine glasses I bought at the Libbey Glass Outlet. I think they turned out super cute, although the amount of trifle in the glass is more than the average human being can handle in one sitting.This trifle is comprised of some seriously easy components that some of you may shun from your kitchen, but crowds seem to love this no matter how easy and preservative laden it is.
Chocolate Toffee Trifle Adapted from allrecipesINGREDIENTS
1 (19.8 ounce) package brownie mix (I used Pillsbury Family Sized Chocolate Fudge)
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
1 bag Heath Bar Bits (I used about half the bag)
DIRECTIONS
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, toffee bits and half of the 12 ounce container of whipped topping. Repeat layers. Sprinkle toffee bits onto top layer for garnish. Refrigerate 8 hours before serving.
Jamie, I made this Tues. night for a New Year’s Eve bash on Wed. night and it was a huge hit with everyone. WOW! Listen to this… I don’t like chocolate pudding and cool whip, brownies, and toffee are okay (not faves by any means)but you mix that all together and you get something seriously yummy, so easy, and so pretty looking! Thanks for sharing the recipe!
Happy New Year!
~ingrid
Happy New Year to you, Jamie! Sounds like a great Christmas! Your Christmas Eve feast sounds incredible. The trifles look particularly delicious!
No, no, no! I love that I have all the ingredients sitting in my pantry! Very nice! I have to make a couple of desserts for a New Year’s Eve party and this is just the thing! Thanks for sharing the recipe.
I just mentioned to someone else that I must be weird to ask for kitchen “stuff” as gifts! I know there’s a rule for men about not getting their lady any of that stuff but I love ’em!
Happy 2009!
~ingrid
I have lots of company coming tomorrow for a few days and I saw these and they are going on my menu for this week! Thanks! I wanted something different.
Sounds like you had a great Christmas feast! The trifle looks very appropriately indulgent :)
Hope you had a great Christmas with your loved ones! I absolutely love the versatility of trifles, and am always piling on the chocs :P I must give yours a try soon!
Delish! I can see how this is a crowd pleaser, all those yummy ingredients! Hope you had a great holiday!
haha whoa!! I made something really similar… but a Taiwanese red bean version. I made it in a similar glass… with a similar instant pudding/condensed milk/whipped topping custard mixture. nice thinking!! ;) your chocolate toffee version sounds wonderful!