Hot Fudge Brownie Trifle Recipes

Steps:

• Put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.
• Drizzle some of the hot fudge over the top layer of whipped topping. Dollop small amounts of the cherry pie filling decoratively over the whipped topping.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

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.

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• Make brownie mix as directed on box, using water, oil and eggs and adding coffee granules. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour.
• Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
• Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.

Steps:

• PREPARE brownie mix according to package directions using oil, milk and eggs; cool completely. Cut pan of brownies in half; cut each half into quarters. Combine pudding mix, milk and sweetened condensed milk in medium bowl; mix until smooth. Reserve 1/2 cup whipped topping for garnish; mix remaining topping into pudding mixture.
• BREAK up half of the brownies, placing them into the bottom of a 14 cup trifle or glass bowl. Top with half of the filling. Place 2 tablespoons hot fudge topping into a resealable plastic bag; reserve for garnish. Heat topping according to the label directions; spoon all but reserved topping over filling. Reserve 7 cherries for garnish; spoon remaining cherry filling over fudge topping. Top with remaining brownies and filling.
• DOLLOP reserved whipped topping into center of trifle; mound with cherries. Heat bag of hot fudge topping in microwave on HIGH (100% power) 7 to 10 seconds. Cut a small corner off bag; drizzle topping over trifle. Sprinkle with decors or sprinkles. Refrigerate 6 hours or overnight.

Steps:

• Bake brownies as directed on the box let cool.
• Prepare pudding mix as directed on package for pudding
• Cut brownies into small squares.
• Place enough of the brownie squares to cover the bottom of bowl.
• Spoon half of jar of hot fudge over the brownies.( You can heat the fudge but till hot).
• Pour half of your pudding over hot fudge.
• Add a layer of cool whip on top of pudding.
• Sprinkle skor bits on top of cool whip.
• Then continue this again for all the layers until full.
• Top with cool whip, skor bits and a cherry.
• if using a larger bowl double this recipe.

Steps:

• Brownies: Preheat oven to 180°C or 350°F.
• Cook the sugar, margarine and cocoa powder on stove over medium until the margarine is melted.
• Remove from heat, add eggs and vanilla. Stir.
• Add remaining ingredients (flour, baking powder and salt).
• Stir in nuts.
• Put in greased 20cm (8 inch) square pan.
• Bake at 180°C or 350°F for 25 minutes.
• Sauce: Combine melted margarine, sifted cocoa and water in a microwave proof bowl.
• Blend in condensed milk with wire whisk.
• Microwave on high for 1 minute, then whisk to blend.
• Microwave 1 1/2 minutes more on high. Add vanilla and blend with whisk completely.
• Serve hot with brownies and ice-cream of choice.
• To preserve: Leave to cool, put in jar with lid and refrigerate.
• To reheat: Remove lid from jar and microwave. If the sauce is too thick, add some water.

Steps:

• Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
• Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
• In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
• Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.

Steps:

• In a small bowl, stir together espresso, hot water, and sugar. Stir to combine; set aside.
• In the bottom of a 3 1/2-quart trifle dish, place an even layer of cake cubes, cutting pieces to fit as necessary. Using a pastry brush, brush the cake cubes with 1/3 of the reserved espresso mixture to moisten. Using an offset spatula, spread 3 cups of vanilla ice cream on top of the cake layer. Repeat process and top with a layer of cake cubes brushed with remaining espresso mixture.
• Cover trifle with plastic wrap and transfer to freezer; freeze until ice cream is set, about 1 hour and up to 1 week.
• When ready to serve, remove trifle from the freezer 10 minutes before serving. Beat heavy cream to soft peaks in the bowl of an electric mixer fitted with the whisk attachment. Add confectioner's sugar and vanilla, beat until well combined. Top trifle with whipped cream and garnish with chocolate shavings; serve immediately with hot fudge sauce.