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Brownie Trifle


  • 1(19 7/8 ounce) package fudge brownie mix
  • 1⁄4cup water
  • 1⁄2cup vegetable oil
  • 2eggs
  • 1tablespoon dry instant coffee (dry)
  • 1package chocolate flavor instant pudding and pie filling mix
  • 2cups milk
  • 1(6 ounce) package English toffee bits (reserving 2 tablespoons for garnish)
  • 3 1⁄4cups whipped cream


  • Heat oven to 350F degrees.
  • Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.
  • Bake and cool as directed.
  • Cut brownies into 1-inch squares.
  • Place half of the brownie squares in the bottom of a 3-quart glass bowl.
  • Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.
  • Top with half each of the toffee bits and whipped cream.
  • Repeat with remaining brownies, pudding, toffee bits and whipped cream.
  • Sprinkle with reserved toffee bits.
  • Cover and refrigerate at least 4 hours before serving.
  • Cover and refrigerate any remaining trifle (if you have any left, doubtful).


  • georgi

    Mirj, you found the cure for PMS!

  • skinny marie

    delicious! I did not include the coffee and used fat free cool whip and fat free pudding- it was still rich and tasty! Great chocolate creamy flavor. Yum!

  • Karamia

    This was really good! Very rich…i think it may be because I used Ghiradelli double chocolate brownies and they were chewy, rich and had extra chocolate chips in them. Next time I’ll use regular brownies that are more cake-like to reduce the richness. But this recipe is a winner and looks beautiful as well! Oh, and don’t forget the instant coffee in it, it makes the brownies sooo good!

  • Aunt Gaye

    This was incredible. I made it twice in one week – once for home and used heavy cream and once for work using lite cook whip. This will become a favorite in our household. So easy yet sooo good. Was worth the time to whip the cream but not bad at all with cool whip. Thanks!

  • cookin4theboys

    This was my first trifle, recently having purchased a beautiful trifle bowl. What a debut!! It was a huge hit, especially w/yummy toffee chips. The only thing I changed was that I used VANILLA pudding instead of chocolate. It really let the chocolate in the brownies shine! Give it a try! Thanks for a great recipe.

  • Sarahcw80

    Oh my my my this was deeeliisshhh. I made this as stated and just crumbled up skor candy bars for the tofee bits. I think next time I may add more pudding and whip cream, just to indulge a bit more:)

  • Phoenix_here

    I love this! I’ve never used dry coffee. I’ve used almond extract. And for the toffee, I crush up some heath bars. Can you get heath bars where your at?

  • Camaro Chic

    This was good and simple. The recipe did not specify a small or large pkg. of pudding mix. I figured based on the milk it called for that it was the samll pkg. I think next time I will make the large pkg. with the amount of milk it calls for. Wanted a little more chocolate and moisture. Loved the toffee chips. It really brings the whole recipe together. Thanks!

  • S in PA

    This was really good! So rich! In some strange attempt to lower my guests guilt-level, I used light cool whip, and lowfat milk for the pudding, but the taste was still wonderful.

  • Linorama

    Believe me this does not taste like mix brownies and instant pudding! It tastes like it took much more effort to prepare than it did. Instead of a bowl, I prepared these as individual parfaits for our New Years eve dinner – what a fun & tasty treat, and looks impressive! I left out the coffee because we had a coffee-hater in the bunch. I did try to make the pudding with soy milk but it refused to set up. After 2 tries I resorted to dairy milk. Who knew? The other thing I did differently was just for the littler kids who didn’t like toffee. I substituted mini m&m’s. They were colorful & cute and the kids went wild for them. Great recipe.