Brownie Trifle

Name: Brownie Trifle
Prep time: 10 min
Total time: 1 h 40 min
Yield: 6
Ingredients: 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 Cool Whip frozen whipped topping, thawed; 1 1/2 cups fresh raspberries (6 oz); 1/4 cup sliced almonds

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Betty Crocker Kitchens

Updated May 18, 2016

Brownie Trifle

5.0 (5)

0 Questions

Write a Review
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Prep Time 10 min
Total 1 hr 40 min
Servings 6
Ingredients 8

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Ingredients

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 Cool Whip frozen whipped topping, thawed
1 1/2 cups fresh raspberries (6 oz)
1/4 cup sliced almonds

Instructions

Step
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.
Step
2

Bake 26 to 28 minutes or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour.
Step
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.