So, for this birthday (which falls on Halloween - and for those who know him well, this explains a lot!), I decided to incorporate his favorite candy into the dessert which would bear the 40-something candles he’ll be blowing out.
Just because this is sort of Halloween themed with the candy ‘n all, doesn’t mean that you can’t make this for any Birthday or other special occasion. Trifles are incredibly easy to do – yet they look spectacularly fancy - and can be varied to include your favorite candies, fruits, or other flavors.
Late this summer, when my garden Raspberries were abundant, I made a Gluten Free Rasberry Chocolate Trifle for a Labor Day picnic we attended. The base was GF Brownies, soaked in Raspberry Sauce, layered with Chocolate Pudding and Whipped Cream, then topped with fresh garden Raspberries. It disappearred in a flash and nobody, but nobody, ever realized it was gluten-free.
The first Trifle I ever tasted years ago was one consisting of chocolate cake soaked in Kahlua, layered with pudding, whipped cream and crunchy heath bar pieces. I thought I must have died and gone to Heaven.
Instead of cake, this trifle starts with my favorite Gluten Free Brownies. I like the texture that the Brownie chunks provide, contrary to the mushier mouth feel that you get with the crumbled chocolate cake which is typically used.
What you’ll need:
Prepared Brownies (I used about 3/4 of an 8 x 8 inch pan)
Instant Chocolate Pudding (2 boxes or enough to make 4 cups)
4 cups Milk
1 Pint Heavy Whipping Cream
2 Tbsp Sugar
1 tsp Vanilla
3 Snickers Bars
What to do:
Cut Brownies into about 1 inch cubes, and set aside.
Prepare your Pudding.
I used Trader Joe’s Instant Chocolate Pudding.
Isn’t that a cool retro box? Plus, it’s Gluten Free! And super easy to make.
You need 4 cups of cold Milk.
Pour Milk into a large bowl.
Add the pudding mix.
Stir with a wire whisk.
At first, it won’t look very appetizing, but it will get better. Just keep stirring and scraping the sides of the bowl with your whisk for two minutes.
Then set aside to thicken.
After five minutes, whisk briskly to smooth out the pudding.
If you aren’t assembling your Trifle right away, cover the bowl and place in refrigerator.
Now, place the unwrapped Snickers bars onto a cutting board.
Chop into small pieces.
Make your Whipped Cream.
Pour Cream into a medium bowl.
Beat, using an electric mixer on high speed. This is one of the rare jobs that I shun my big KitchenAid Stand Mixer for in favor of my small hand mixer.
Beat until soft peaks form. You don’t want to overmix, or you’ll end up with Butter instead of Whipped Cream, and believe me – that can happen really fast!
Soft, fluffy, even pillowy would be words to describe the texture you are going for. Perfection!
Now that you have everything prepared: Brownies, Pudding, Snickers and Whipped Cream – it’s time to assemble.
I forgot the Caramel Sauce!
Depending on the sauce you are using, you might need to warm it up a bit, so it’s a pourable consistency. But you aren’t going to want it more than slightly warm when you assemble the dessert.
Off we go!
Start by crumbling the Brownie pieces into the bottom of a Trifle Bowl.
Drizzle with a few (or more!) spoonfuls of the Caramel Sauce.
Then, top with about half of the Pudding.
Spread the pudding evenly right out to the edges.
See the layering effect we’re going for here?
Now, top with half the Whipped Cream.
Then, half the Snickers.
Wash, rinse, and repeat.
Okay….hold the washing and rinsing part (we’ll save that for the dishes when we are all done), just do the repeat part.
Again, Brownies and Caramel Sauce,
Pudding and Whipped Cream.
Then, the remaining Snickers to finish it off!
This really is so easy and everything can be made ahead and assembled just a few hours before you are serving the dessert. You will want to let it chill for a couple hours before serving, though.
Now you know what to do with all that leftover Halloween Candy, right?