Gotta Love That Creamy Goodness

Welcome to another Tuesday. Now typically Tuesdays are all about something yummy from Mexico. While not exactly Mexican, think of this as Mexican adjacent or inspired. After all, it’s made with Mexican Mudslides.

During Lent Hubby and I both gave up desserts, with the exception of a special treat on Sundays (in Lent, not of Lent – remember?). In addition, I gave up anything containing caffeine. Now that all the Lenten sacrifices are behind us, it’s time to celebrate every day once again. After all, this still is part of the Easter Season. It’s also Teacher Appreciation Day. Maybe you could get some of those disposable cups and whip this up to leave in the teacher’s lounge with a note letting those who shape our children just how much we appreciate the time they spend teaching the basics – reading, writing and arithmetic while leaving the moral and spiritual education to the parents.

The brownies in this recipe were so soaked with Mudslide they were like cake pops. While I went light on the Mudslide in the whipped cream, next time I might just add some to the pudding. And go a little heavier on the toffee bits. But that’s just my opinion. Play around with it and see what you like best.

Creamy Mudslide Chocolate Trifles
1 box Fudge Brownie Mix
1/3 cup Canola Oil (or box directions)
2 tablespoons Water (or box directions)
2 Eggs (or box directions)
1/2 cup Mexican Mudslide
2 (3/9 oz) packages Instant Chocolate Pudding
2 cups Milk
1/2 cup Half-and-Half
1-1/2 cups Heavy Cream
1/2 cup Powdered Sugar
1 tablespoon Mexican Mudslide
6 tablespoons Heath Toffee Bites
Raspberries for garnish
Mint Leaves for garnish

Heat oven to 325-degrees. Grease bottom only of an 9 by 13 inch baking pan. Set aside.

In a bowl stir Brownie Mix, oil, water an egg with a spoon about 50 tomes. Some lumps are okay so long as the batter is blended.

Spread batter into the prepared pan. Place in the heated oven to bake for about 20 minutes or until a tester inserted in the center of the brownie comes out mostly clean. Let cool until just warm to the touch. Poke holes in the brownie with a fork. Brush the top of the brownie with Mudslide, letting it soak in. Set aside to cool completely.

Chill the bowl and whisk of a stand mixer in the freezer for about 30 minutes. While these chill well, prepare the pudding.

Empty pudding mix into a large bowl. Add 1 cup milk, stir to dissolve mix into the milk. Add remaining cup of milk and the half-and-half. Stir until well blended and soft-set. Cover with plastic wrap and chill for 30 minutes.

Pour heavy cream into the chilled bowl of a stand mixer. Add powdered sugar and Mudslide. Whisk on low speed for about a minutes, then slowly increase speed as the cream thickens. Whip to a stiff peak.

To Assemble:
Press the Mudslide Brownies into the bottom of 6 Champagne Coups or Martini glasses. Top brownie layer with a layer of whipped cream followed by a layer of pudding. Finish with a dollop of whipped cream.

Scatter toffee bits over the top. Garnish with raspberries and mint leaves. Cover and chill well. When ready to serve, place the glass on a salad plate for a dramaticly classy presentation.

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Be my rock of refuge,
a stronghold to give me safety.
You are my rock and my fortress;
for your name’s sake you will lead and guide me.