Easy Brownie Trifle

by Pam Wattenbarger

Do you need a tasty, showstopping dessert, but you are running short on time? This easy Brownie Trifle recipe is a semihomemade dessert that is big on flavor. I always bring home an empty dish and receive frequent requests for the recipe whenever I serve this.

• 1 box of brownie mix (18.3-ounces), prepared as directed on the package • 1 (3-ounces) package of instant chocolate pudding mix, prepared as directed on the package • 1 (3-ounces) milk chocolate candy bar, chopped OR ½ cup of milk chocolate chips • 3 Heath candy bars, chopped OR 1 cup of toffee chips, divided in half • 1 (12-ounces) container of whipped topping • 3 tablespoons of hot fudge ice cream topping, warmed • 3 tablespoons of caramel ice cream topping, warmed

Pam Wattenbarger is the author of The New Southern Cookbook: Classic Family Recipes and Modern Twists on Old Favorites & The Southern Air Fryer Cookbook. Find her recipes and more at SimplySouthernMom.com.

1. Prepare the brownies as directed on the package. Allow the brownies to cool. 2. While the brownies are cooling, prepare the instant chocolate pudding mix as directed on the package. 3. Crumble the prepared brownies into a clear 1-quart dish. 4. Spread the chocolate pudding evenly over the crumbled brownies. 5. Top the pudding mixture with the milk chocolate chips or the chocolate candy bar. 6. Sprinkle ½ of the toffee chips or ½ of the chopped toffee bars onto the pudding mixture. 7. Spread the whipped topping over the chip and toffee layer. 8. Drizzle the warmed hot fudge sauce and the warmed caramel sauce over the whipped topping. 9. Store in the refrigerator before serving. This recipe may be made up to 24 hours ahead.