Gluten-Free Fudgy Brownie Trifle

  • Prep 15 min
  • Total 5 hr 45 min
  • Servings 10
Gluten-Free Fudgy Brownie Trifle

Ingredients

1
box Betty Crocker™ Gluten Free brownie mix
Butter and eggs called for on brownie mix box
1
teaspoon instant coffee granules
4
snack-size containers (4 oz each) chocolate pudding
1
cup Cool Whip™ frozen whipped topping, thawed
1
cup toffee bits

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.
  • Garnish with chocolate curls or chocolate leaves.
  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
200
% Daily Value
Trans Fat
1g
Dietary Fiber
1g
5%
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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