Thursday, June 23, 2011

And Again With My Sweet Tooth

So my awful sweet tooth has struck again! UGH! Well my dread is your gain; in a delightfully easy and tasty recipe.

Please excuse the poor quality of the photo, my camera was dead so I took in on Allen’s iphone. Also I used a rather large trifle bowl. I MUST invest in a smaller one, maybe if I host another Pampered Chef party this month I can afford another one. Lol.


1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
1 container (16 oz) Lite whipped topping
1 Nestle bag of chunks of chocolate
1/2-1 cup coffee liqueur divided
1/2 cup water
3 tbsp instant coffee granules
2 pkg (8 oz each) low-fat cream cheese, softened
1 pkg (3.3 oz) vanilla instant pudding and pie filling


1. Preheat oven to according the Brownie package. Line Large Sheet Pan with a 20-in. piece of Parchment Paper; set aside. Prepare brownie mix according to package directions. Pour batter into pan; bake as directed or until wooden pick inserted in center comes out clean. Remove brownie from pan to Cooling Rack.

2. Meanwhile, For filling, combine 1/2 cup coffee liqueur, water and instant coffee, stir until dissolved. In Mixing Bowl, whisk cream cheese until smooth. Gradually add coffee mixture to cream cheese; whisk until smooth. Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken. Fold in whipped topping and chocolate chunks, set aside.

3. Cut brownie into 1-in. cubes . If desired, using Basting Brush, brush brownie cubes with additional 1/2 cup coffee liqueur.

4. To assemble trifle, place one-third of the brownie cubes into Trifle Bowl. Layer one-third of the filling evenly over brownies. Repeat layers two more times. decorate with whipped topping. sprinkle some of the chocolate over whipped topping.

Yield: 20 servings

Nutrients per serving: (about 1/2 cup): Calories 390, Total Fat 25 g, Saturated Fat 11 g, Cholesterol 45 mg, Carbohydrate 36 g, Protein 4 g, Sodium 190 mg, Fiber 1 g

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