Black Forest Trifle
This heavenly dessert is so easy to assemble, simply layer chocolate brownies, cherry almond pie filling, and creamy vanilla pudding into a beautiful trifle dish, individual glasses or jars, then top with shaved chocolate curls.
Ingredients
- 1 (20 oz.) pkg. Ghirardelli triple chocolate brownie mix
- 1/3 c. vegetable oil
- 1/3 c. water
- 1 egg
- 2 (21 oz.) cans cherry pie filling
- 1 1/2 tsp. almond extract
- 2 (3.4 oz.) pkg. vanilla instant pudding and pie filling mix
- 2 c. fat free milk
- 1 (8 oz.) container Cool whipped topping thawed
- 1 (1.55 oz.) Hershey milk chocolate candy bar for chocolate curls
Instructions
- Preheat oven to 325 degrees. Spray a 9x13-inch baking pan with non-stick cooking spray.
- In a large bowl, stir together brownie mix, oil, water and egg, until combined. Spread mixture evenly into prepared baking pan.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely. Invert brownies onto a large cutting board and cut into 1-inch cubes.
- In a medium mixing bowl, combine the cherry pie filling and almond extract.
- In a separate mixing bowl, whisk together the pudding mix and milk until thickened. Whisk in the whipped topping until no white streaks are left.
- To assemble, use a large trifle dish, glass bowl or six individual glasses or jars. Place half of the brownie cubes into the bottom of a trifle bowl. Top with half of the cherry pie filling mixture, then top with half the pudding mixture. Repeat for another layer.
- Using a vegetable peeler, shave the chocolate bar into curls, then garnish the top of the trifle.
- Refrigerate for 30-60 minutes before serving.
- Cook's Note: You can use your favorite chocolate cake in place of brownies if you prefer.