Chocolate Strawberry Trifle

Barbara

When you need an impressive dessert but don't want the hassle of baking, this delectable confection is a show stopper that wows everyone.

Prep Time 45

Refrigerate Time 2

Total Time 2 45

Course Dessert

Cuisine American

Servings 12 servings

2 (16 oz) containers fresh strawberries, thinly sliced
2 (10.5 oz) containers brownie bites, or bake up a 13x9 inch pan of brownies
5.9 oz Jello instant chocolate pudding mix, made according to package directions
3 cups cold milk, to make the pudding
2 cups heavy whipping cream, or substitute with a frozen whipped topping such as Cool Whip
½ cup sugar, not needed if using Cool Whip
1 tsp vanilla extract, not needed if using Cool Whip
mint leaf sprigs, for garnish if desired

Start by preparing the chocolate pudding mix according to the package directions. In a large mixing bowl whisk together the pudding mix and 3 cups cold milk. Whisk until there are no more lumps in the mixture. Refrigerate the pudding while you prepare the remaining ingredients.
Using a sharp knife, cut off the green leaves on each strawberry and thinly slice each strawberry. Reserve one strawberry for the center of the trifle.
Select the nicest strawberry slices and set them aside. You will use them to create a flower on the top of the trifle.
Cut brownies into small bite sized pieces. Set aside.
In the bowl of a stand mixer, combine heavy cream, sugar, and vanilla. Whisk on high speed until soft peaks form, about 2-3 minutes. Set aside.

Place half the brownies bites in the bottom of a straight sided glass bowl in a single layer.
Place a row of sliced strawberries along the outside edge of the glass. The brownies will hold the strawberry slices in place along the glass sides of the bowl.
Top the brownie bites with half of the prepared chocolate pudding.
Top the pudding with a layer of sliced strawberries.
Top the strawberries with a layer of whipped cream.
Top with the remaining half of the brownie bites.
Top with the remaining half of the chocolate pudding.
Top with another layer of sliced strawberries, arranging some of the slices along the sides of the glass bowl.
Finish with a final layer using up the remaining half of the whipped cream.
Use the reserved strawberry slices to create a flower on the top of the trifle. Place a circle of strawberry slices along the outer edge, with the cut edges facing the center and the points facing out.
Layer another circle of strawberry slices on top of the first circle of strawberry slices. Continue until you have created a flower made of strawberries.
Place a whole strawberry in the center of the flower. Garnish with mint leaves if desired.
Cover trifle loosely with plastic wrap and refrigerate for a minimum of 2 hours before serving.
Serve chilled.

Keyword Brownies, chocolate, strawberries, whipped cream