Chocolate Brownie Mousse Coconut Macaroon Trifle Recipes
COCONUT CHOCOLATE TRIFLE
"This luscious dessert will wow everyone who sees it, let alone tries it," promises Donna Cline of Pensacola, Florida. Apricot preserves add a fruity touch to the pleasing pairing of chocolate and toasted coconut in this easy-to-assemble trifle.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10-14 servings.
Number Of Ingredients 8
Steps:
- Trim crust from top, sides and bottom of cake. Cut cake into 16 slices. Spread preserves over eight slices; top with remaining cake. Cut into 1-in. cubes. , Place in a 2-qt. serving bowl; drizzle with 1/3 cup orange juice. Chop chocolate; set aside 2 tablespoons for garnish. Sprinkle remaining chocolate and 1 cup coconut over cake. , In a large bowl, combine the milk, cream, dry pudding mix and remaining orange juice; beat on low for 2 minutes. Spoon over cake. Sprinkle with remaining coconut and reserved chocolate. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 267 calories, Fat 12g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 304mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE BROWNIE MOUSSE COCONUT MACAROON TRIFLE
Make and share this Chocolate Brownie Mousse Coconut Macaroon Trifle recipe from Food.com.
Provided by KerryBnTX
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Mix Chocolate Jello Mix with Milk, when thoroughly blended whip in the carton of Cool Whip.
- Whip Cream with Sugar & Vanilla until fairly stiff.
- Add 1 cup of whipped cream to the prepared & cooled Coconut Pudding.
- Cut prepared & cooled Brownies into small squares.
- Place half of the Brownies in the bottom of a Trifle dish.
- Spread half of the Choclolate pudding mixture over the Brownies.
- Spread half of the Coconut pudding mixture over the Chocolate pudding.
- Crumble the whole pkg of Coconut Macaroons over the Coconut pudding.
- Spread remaining Coconut pudding over the Macaroons.
- Place the remaining Brownies over the Coconut pudding.
- Spread the remaining Chocolate Pudding over the Brownies.
- Spread remaining Whipped Cream over the Chocolate Pudding.
- Top with toasted Coconut & Pecans. Grate Chocolate over all. Arrange Cherries.
Nutrition Facts : Calories 774.8, Fat 59.5, SaturatedFat 38.8, Cholesterol 96.3, Sodium 215.6, Carbohydrate 59.6, Fiber 6.1, Sugar 39.1, Protein 8.8
CHOCOLATE BROWNIE TRIFLE
Chocolate chunk brownies layered between a mixture of chocolate pudding, cream cheese, and whipped topping.
Provided by JELLYBEAN
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
- Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into prepared pan.
- Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut into 1-inch squares.
- Beat cream cheese in a large bowl with an electric mixer. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.
- Place 1/2 of the brownie squares at the bottom of a trifle bowl or glass serving dish; top with filling. Shave 1/2 of the chocolate bar onto filling using a vegetable peeler. Repeat with remaining brownies, filling, and chocolate bar shavings. Refrigerate until set, about 1 hour.
Nutrition Facts : Calories 523.1 calories, Carbohydrate 60.3 g, Cholesterol 56.4 mg, Fat 30.8 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 14.4 g, Sodium 387.2 mg, Sugar 12.6 g
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