Skip to Content

Gluten-Free Fudgy Brownie Trifle

  • Save Recipe
  • Prep 15 min
  • Total 5 hr 45 min
  • Servings 10
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Indulgent gluten-free dessert? Layer gluten-free brownies, whipped cream and chocolate for a gluten-free celebration.
Updated May 18, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On



  • 1
    Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. Make brownie mix as directed on box, using butter and eggs; stir in coffee granules. Spread in pan. Bake as directed on box. Cool completely, about 1 hour.
  • 2
    Cut brownies into 1-inch squares. In bottom of 2-quart glass bowl, place half of the brownie squares. Pour 2 containers of the pudding over brownies in bowl. Top with half each of the whipped topping and toffee bits. Repeat with remaining brownies, pudding, whipped topping and toffee bits.
  • 3
    Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    This chocolate pleaser can be made up to 24 hours ahead of time. You also can bake the brownies and freeze them tightly covered for up to 2 months.
  • tip 2
    Garnish with chocolate curls or chocolate leaves.
  • tip 3
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
Dietary Fiber
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
  • Trademarks referred to herein are the properties of their respective owners.
© 2024 ®/TM General Mills All Rights Reserved