Brownie Trifle

Brownie Trifle

Starting with a mix and ending in lovely layers, this dessert is easy yet will impress!

Prep Time

10

Minutes

Total Time

1:40

Hr:Mins

Makes

6

servings

1
pouch (10.25 oz) fudge brownie mix
1/4
cup vegetable oil
2
tablespoons water
1/2
teaspoon almond extract
1
egg
2
cups frozen (thawed) whipped topping
1 1/2
cups fresh raspberries (6 oz)
1/4
cup sliced almonds
  1. Heat oven to 325°F. Spray bottom only of 8-inch square pan with cooking spray or grease with shortening. In large bowl, stir brownie mix, oil, water, almond extract and egg with spoon about 50 times (batter may be lumpy). Spread in pan.
  2. Bake 26 to 28 minutes or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour.
  3. Break cooled brownies into bite-size pieces, placing half of pieces in 2-quart straight-sided serving bowl. Top with half of the whipped topping and half of the raspberries; repeat layers. Sprinkle almonds over top.
Makes 6 servings (3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
You could substitute sliced fresh strawberries for the raspberries if you like.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 6g,
    • Trans Fat 1g),
  • Cholesterol 35mg;
  • Sodium 180mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 4g,
    • Sugars 34g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.