Description
This decadent Chocolate Trifle combines layers of moist chocolate cake or fudgy brownies, rich instant chocolate pudding, creamy whipped topping, and crunchy chocolate crème sandwich cookies or English toffee candy bars. Perfect for a crowd, this no-fuss dessert is assembled in a large trifle dish and chilled to meld flavors, making it an irresistible showstopper for parties and family gatherings.
Ingredients
Scale
Whipped Topping
- 1 (8-ounce) container frozen whipped topping, thawed
Cake or Brownies
- 1 (15.25-ounce) box chocolate cake mix OR 1 (18-ounce) package fudge brownie mix
- 1 to 3 large eggs (per package instructions)
- 1/4 to 3/4 cup water (per package instructions)
- 1/3 cup vegetable oil (or amount per package instructions)
Pudding
- 2 (3.9-ounce) boxes instant chocolate pudding mix
- 4 cups cold whole milk
Mix-ins
- 25 chocolate crème sandwich cookies (such as Oreos) OR 8 (1.4-ounce) English toffee candy bars (such as Heath bars), or a combination
Instructions
- Thaw Whipped Topping: Place the frozen whipped topping in the refrigerator to thaw for about 4 hours or preferably overnight to ensure it is ready for layering.
- Prepare Cake or Brownies: Follow the package directions to prepare the chocolate cake or brownie batter. Line a 9×13-inch baking pan with parchment paper for easy removal and bake at 350°F. Bake cake for 20 to 25 minutes or brownies for 25 to 30 minutes until a toothpick inserted about an inch from the edge comes out with a few moist crumbs.
- Cool Cake/Brownies: Remove the cake or brownies from the oven and let cool completely on a wire rack to ensure it doesn’t melt the pudding or whipped topping layers during assembly.
- Make the Chocolate Pudding: In a large mixing bowl, whisk together the 2 boxes of instant chocolate pudding mix and 4 cups of cold whole milk until fully combined and smooth, approximately 2 minutes. Let the pudding sit at room temperature for about 5 minutes to thicken.
- Prepare Mix-ins: Coarsely chop 25 chocolate crème sandwich cookies or 8 English toffee candy bars (or a combination) to yield about 3 cups of mix-ins with crunchy texture.
- Cut Cake/Brownies: Slice the cooled cake or brownies into 1-inch cubes to create even layers within your trifle dish.
- Layer the Trifle – First Half: In a 2 1/2 to 4-quart trifle dish or large glass bowl, start by spreading half of the cake or brownie cubes as the base layer. Spread half of the prepared pudding evenly over the cake. Sprinkle half of the chopped candy bars or cookies on top, then spread half of the thawed whipped topping to finish the first layer.
- Layer the Trifle – Second Half: Repeat the layering process with the remaining cake or brownie cubes, pudding, chopped candy or cookies, and whipped topping to complete the trifle assembly.
- Reserve Garnish: Save any leftover whipped topping and crumbs from the candy bars, cookies, cake, or brownies in a small separate dish for garnish.
- Chill the Trifle: Cover the assembled trifle with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the layers to set firmly.
- Garnish and Serve: Before serving, spread the reserved whipped topping evenly over the top layer of the trifle and sprinkle with the reserved crumbs for added texture and decoration.
Notes
- Use either chocolate cake mix or fudge brownie mix depending on your preferred texture; brownies provide a denser, fudgier base.
- For a mix of textures, combine crushed chocolate sandwich cookies with toffee candy bars.
- Ensure the cake or brownies are completely cool before assembling to prevent melting the pudding layer.
- Chilling the trifle overnight intensifies flavors and improves sliceability.
- Can be made a day ahead and stored in the refrigerator, covered.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
