Layers of Creamy Goodness

Today is one very yummy, creamy National Day. It’s Chocolate Pudding Day. For many of us, the thought of chocolate pudding fills us with fond childhood memories.

Mine are simple. Chocolate Pudding Pie, or a slice of Angel Food Cake drizzled with chocolate pudding. I can remember my mother pressing plastic wrap on top of the the pudding before placing it in the refrigerator to cool. The plastic wrap prevented a skin from forming on the pudding. I was terrible at waiting for the pudding to cool and would sneak a taste long before it was ready.

I once made chocolate pudding to pour over cake for Hubby. I wanted to share a memory with him. He was not impressed. And frankly, neither was I. Seems some things just tasted better when we were children. Like popsicles and cotton candy. As we grow up, so too do our taste preferences. I mean, have you tasted baby food? My goodness- does it get any more boring?

To celebrate National Chocolate Pudding Day, we need to step up our game a bit. Kahlúa Brownies, thick, creamy pudding and bits of toffee candy all layered together is bound to knock it out of the ball park. Best of all, it will taste amazing an no one need know how simple this is to make.

Southern Chocolate Trifle
1 (12 oz) container Cool Whip, thawed
1 (19 oz) package Fudge Brownie Mix
1/2 cup Water
1/2 cup Vegetable Oil
1 Egg
1/2 cup Kahlua
6 (1.4-ounce) English Toffee Candy Bars
3 (3.9 oz) packages Instant Chocolate Pudding Mix
7-1/2 cups cold Milk

Heat oven to 350-degrees for a shiny metal pan or 325 for a dark, non-stick pan. Grease bottom of a 13-inch by 9-inch by 2-inch deep pan with cooking spray or shortening, set aside.

In a mixing bowl, stir brownie mix, water, oil and egg until well-blended. Spread batter out in the prepared pan.

Bake in the heated oven for 26 minutes or until tester inserted 2-inches from the side of the pan comes out almost clean.

Prick top of warm brownies at 1-inch intervals using a fork; drizzle with Kahlua. Let brownie cool, then crumble. Divide crumbled brownies into thirds.

While the brownie bakes, crush candy bars and set aside until ready to use.

In a large bowl, whisk pudding mix with well-chilled milk. Once thick, pudding is ready to use. There is no need to chill at this point.

For a Single Trifle Dish: Place one-third of crumbled brownies in bottom of a 3-quart trifle dish. Top with one-third each of pudding, whipped topping, and crushed candy bars. Repeat layers twice with remaining ingredients, ending with crushed candy bars.

For Individual Trifle Desserts: Divide first third of crumbled brownies in the bottom of small dessert cups. Layer as in the large dish, with small portions according to number of dishes created.

Cover and chill for 8 hours. Then serve and enjoy!