Friday, December 26, 2014

Raspberry Chocolate Triffle

We were invited to the Romeny's home
for Christmas Eve.
We were asked to bring dessert.

Celie, a dear friend from Pennsylvania, gave us this recipe.
It is colorful and yummy.
Since I didn't own a trifle bowl,
it was an excellent opportunity to get one.

He made the whole thing.
It was really good!
Easy Chocolate Trifle 

Source: Celie Hanscom 

2 pkgs JELL-O INSTANT Chocolate Pudding 1 tub cool whip topping
1 pan brownies

POUR 2 1/2 cups milk into large bowl. ADD 2 pkgs (4-serving size each) JELL-O instant Chocolate Pudding. BEAT with wire whisk until well blended. MIX in 1 tub Cool Whip Whipped Topping, thawed. LAYER brownie cubes*, pudding and Cool Whip mixture, raspberries or strawberries and additional 1 tub Cool Whip in large glass bowl as desired. REFRIGERATE 1 hour or until ready to serve.
Makes 16 servings.

Celie's notes 

* I always make a 9x13 cake pan size, so there are plenty in the trifle, plus some to munch on while preparing.

*The layers are repeated twice, with the top one ending with the chocolate pudding mix, a dollop of plain Cool Whip in the middle surrounded by raspberries/strawberries. (A sprig of mint on the top would add a special ”tea party” touch, methinks!)

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