Brownie Trifle

brownie trifle Dessert
Brownie Trifle
  • Prep 10 min
  • Total 1 hr 40 min
  • Servings 6

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

Updated May 18, 2016


  • 1
    pouch (10.25 oz) fudge brownie mix
  • 1/4
    cup vegetable oil
  • 2
    tablespoons water
  • 1/2
    teaspoon almond extract
  • 1
  • 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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  • 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.

  • You could substitute sliced fresh strawberries for the raspberries if you like.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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