Quick Chocolate Trifle


Brownies and chocolate pudding replace the usual pound cake and vanilla pudding in this easy trifle. Raspberries are the featured fruit.

Prep Time:
15 mins
Additional Time:
1 hrs
Total Time:
1 hrs 15 mins
16 servings, about 2/3 cup each


  • 3 cups cold milk

  • 2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

  • 1 (9 x 13 inch) pan baked brownie layer, cooled, cut into 1-inch cubes

  • 1 (10 ounce) package frozen raspberries, drained, reserving syrup

  • 2 tablespoons PLANTERS Sliced Almonds, toasted


  1. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.

  2. Brush brownie with reserved raspberry syrup. Place half of the brownie cubes in 3-qt. serving bowl. Top with layers of half each of the pudding mixture, raspberries and remaining whipped topping. Repeat layers.

  3. Refrigerate at least 1 hour before serving. Top with toasted almonds before serving. Store leftover dessert in refrigerator.


Prepare as directed, using fat free milk and COOL WHIP LITE Whipped Topping.