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Brownie Trifle

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Brownie Trifle
  • Prep 10 min
  • Total 1 hr 40 min
  • Servings 6
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Starting with a mix and ending in lovely layers, this dessert is easy yet will impress!
Updated May 18, 2016

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You could substitute sliced fresh strawberries for the raspberries if you like.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
170
Trans Fat
1g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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