Sunday, January 29, 2006

Brownie Trifle

Brownie Trifle

Ingredients
3 1/2 cups milk (2%)1 pint
brownies (13" x 9" pan)
2 pkg. instant pudding, chocolate fudge
1 pkg. toffee candy (12 oz., crushed.)
1 container non-dairy whipped topping (12 oz)

DirectionsPlace 1 3/4 cup milk and then add 1 pudding mix on top in a Quick Shake® Container.
Seal and then shake until pudding thickens; set aside.
In 21/2 Qt. Sheerly Elegant Bowl, crumble 1/2 of brownies, then layer pudding, sprinkle 1/2 of crushed toffee candy; finish with 1/2 of the whipped topping.
Repeat entire process starting with making second batch of pudding.
Save handful of crushed toffee for decoration. Chill until time to serve.

Recipe Variation: Black & White Substitute white chocolate instant pudding for chocolate fudge instant pudding. Serve-It-Up Tip: For individual servings, serve in Sheerly Elegant Stemware. Nutritional Facts: Serv. Size: 1/24 recipe (106g/3.75 oz.), Servings per recipe: 24, Calories 320, Calories from Fat 148, Total Fat 16g, Saturated Fat 6g, Cholesterol 29mg, Sodium 268mg, Total Carb 39g, Dietary Fiber 1g, Sugars 26g, Protein 4g


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