Gluten Free Chocolate Trifle
A beautiful layered dessert - with GF brownies, pudding, cool whip, snickers, and a chocolate drizzle!
Equipment
- 1 Trifle Bowl
Ingredients
- 1 Box Mix Betty Crocker's Gluten Free Chocolate Brownie [1/4 cup vegetable oil, 2 tablespoons water, 2 eggs needed]
- 1 Box Gluten Free Jell-O Instant Chocolate Pudding [2 cups milk needed]
- 12 Oz Cool Whip
- 1 Bag Mini Snickers
- 1 Bottle Hershey Syrup for drizzling
Instructions
- Heat oven to 350º
- Then you bake the gluten free brownies in a 9x13 inch pan so the brownies are nice and skinny [follow directions on box for temperature and timing]. You can make the brownies ahead of time so you can let them cool.
- While the brownies are cooling, I start chopping up the snickers, you can also put them in a ziploc bag and hammer them up [only if the snickers are frozen].I prefer to cut them with a knife so that in each bite you can a good size bite of snickers.I use lots of snickers because it's my favorite part of this recipe.
Preparing the Trifle
- Now I start making the instant pudding - Pudding Directions: 2 cups cold milk. Beat pudding mix and milk with whisk 2 min. Pudding will be soft-set in 5 min
- Layer the brownies on the bottom of the trifle bowl - enough to cover the entire bottom
- Then, on top of the brownies, spread half the pudding
- Add half the cool whip on top of the pudding
- Spread some of the chopped snickers on top the cool whip
- Now drizzle a little Hershey syrup on top
Then layer one more time the exact same way
- and that's it! Enjoy
Notes
*Depending on what bowl you're using you may have some brownie left over*
You can also use gluten free chocolate cake instead of brownies - I prefer the brownies because they're chewy - I find that with gluten free cake, the cake can become mushy.