Susan Elizabeth Phillips

Because Life is Better with Happily Ever Afters

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You are here: Home / Reader Extras / SUGAR BETH’S CHOCOLATE BROWN TRIFLE

SUGAR BETH’S CHOCOLATE BROWN TRIFLE

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More from AIN’T SHE SWEET?
SUGAR BETH’S CHOCOLATE BROWN TRIFLE

I had a big argument with Sugar Beth Carey, the heroine of AIN’T SHE SWEET?, about posting this recipe because it’s nothing but JUNK!!!! Except, as Sugar Beth rightly pointed out, it’s delicious junk. Thanks to Sugar Beth, this has become the Phillips Family Special Occasions Only Dessert. (And doesn’t that woman know all kinds of ways to make trouble?!)

  • 1 brownie mix prepared in 13x9x2 pan and cut into 1” pieces
  • 1 package (4 serving size) chocolate fudge INSTANT pudding and pie filling mix PREPARED. (Or prepackaged chocolate pudding, if you’re short on time)
  • 1 small jar caramel ice cream topping (Sugar Beth uses Smuckers)
  • 1 (8 oz.) container Cool Whip
  • (Nuts optional)

Mix container of Cool Whip with about 3/4 of jar of caramel topping
In a trifle dish or pretty glass bowl, layer half the brownies in the bottom. Add half the prepared pudding, then some of the caramel/whipped cream topping. Repeat. You’ll end up with a little left over caramel/whipped cream topping. Wash down the sink. Do not eat like me! You can put nuts between layers. Instead, Sugar Beth toasts almonds or pecans and puts them in separate dish for people to use as optional topping. Cover and refrigerate at least 4 hours but not more than 24.

This serves about 12 — 18 people depending on how piggy everybody is.

Filed Under: Reader Extras, Recipes



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