Chocolate Pudding Trifle Recipes

CHOCOLATE TRIFLE

Steps:

• 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 and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

TRIPLE-CHOCOLATE PUDDING

Steps:

• Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water. Add the chocolates and stir until melted and smooth. Remove the bowl from the saucepan.
• Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming.
• Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl. Whisk in the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking oftenand scraping the side of the saucepan. Reduce the heat to low and let bubble for 30 seconds.
• Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl. Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls. Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife. (If you like a skin on your pudding, do not cover.) Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. (The pudding can be refrigerated for up to 3 days.) Remove the plastic wrap and top with whipped cream and shaved chocolate.

CHOCOLATE PUDDING TRIFLE

Steps:

• 1. Bake cake as directed on box in a 9x13 pan. Cool completely. Cut into 2 inch squares
• 2. While cake is baking, cook the pudding according to directions. Pour into a large wide bowl, cover with wax paper to prevent a "skin" on top. Let cool.
• 3. Start layering with enough pudding to cover the bottom of a trifle bowl. Cover all of the pudding with enough cake pieces. Next spread a thick layer of whipped topping. I use Lite Cool Whip. Continue layering until all the way to the top. You will have some cake left over. Shortly before serving squirt whipped cream all over the top. I crumbled some cake in the center and decorated with cherries. Serves about 12 people.

CHOCOLATE TRIFLE

Steps:

• Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

EASY CHOCOLATE TRIFLE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
• Beat pudding mixes and milk in medium bowl with whisk 2 min.
• Cut cake into 1/2-inch cubes. Layer half each of the cake, pudding, COOL WHIP and chopped chocolate in trifle bowl. Repeat layers.