Coffee Brownie Trifle Recipes

BROWNIE MOCHA TRIFLE

Steps:

• Prepare brownie batter and bake according to package directions. Cool; cut into 1-in. pieces. , In a large bowl, beat milk and pudding mixes for 2 minutes or until thickened. Stir in coffee. Fold in whipped topping. , In a trifle bowl or 2-qt. glass bowl, layer a third of the brownie pieces, pudding mixture and crushed candy bar. Repeat layers twice. Chill until serving.

TOFFEE BROWNIE TRIFLE

Steps:

• Prepare and bake brownies according to package directions for cakelike brownies, using a greased 13x9-in. baking pan. Cool completely on a wire rack., In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand until soft-set, 2 minutes. Fold in whipped topping. , Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.

COFFEE BROWNIE TRIFLE

Steps:

• Toss brownie cubes with 1/4 cup coffee.
• Beat cream cheese and remaining coffee in large bowl with whisk until well blended. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP.
• Place half the brownies in 3-qt. serving bowl; top with half the pudding mixture. Cover with layers of berries, remaining brownies and remaining pudding mixture. Refrigerate 1 hour.

CHOCOLATE BROWNIE TRIFLE

Steps:

• Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.
• Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.
• Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you're ready to serve.
• To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.

COFFEE BROWNIE TRIFLE

Steps:

• PLACE brownies in shallow dish.
• Drizzle with 1/4 cup of the coffee; toss lightly.
• BEAT cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until well blended.
• Gradually add milk, beating until well blended.
• Add dry pudding mix; beat 2 minute Stir in whipped topping.
• PLACE half of the brownies in 3-qt. serving bowl; top with half of the pudding mixture. Sprinkle with raspberries.
• Cover with layers of remaining brownies and remaining pudding mixture.
• Refrigerate at least 1 hour before serving. Store leftover trifle in refrigerator.
• 18 servings, 2/3 cup each.

TOFFEE BROWNIE TRIFLE

Steps:

• Prepare and bake brownies as directed on package.
• Cool completely, then cut into 1-inch cubes.
• Beat milk and pudding mixes on low speed 2 minutes.
• Fold Cool Whip into pudding.
• Place 1/2 brownies into dish, cover with 1/2 pudding mixture.
• Repeat layers.
• Refrigerate until needed.
• Sprinkle top with Heath bits just before serving.