This heavenly dessert is so easy to assemble, simply layer chocolate brownies, cherry almond pie filling, and creamy vanilla pudding into a beautiful trifle dish, individual glasses or jars, then top with shaved chocolate curls.
Ingredients
1 (20 oz.) pkg. Ghirardelli triple chocolate brownie mix
1/3 c. vegetable oil
1/3 c. water
1 egg
2 (21 oz.) cans cherry pie filling
1 1/2 tsp. almond extract
2 (3.4 oz.) pkg. vanilla instant pudding and pie filling mix
2 c. fat free milk
1 (8 oz.) container Cool whipped topping thawed
1 (1.55 oz.) Hershey milk chocolate candy bar for chocolate curls
Instructions
Preheat oven to 325 degrees.
Spray a 9x 13-inch baking pan with non-stick cooking spray.
In a large bowl, stir together brownie mix, oil, water and egg, until combined.
Spread mixture evenly into prepared baking pan.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely.
Invert brownies onto large cutting board and cut into 1 inch cubes.
In a medium mixing bowl, combine the cherry pie filling and almond extract.
In a separate mixing bowl, whisk together the pudding mix and milk until thickened.
Whisk in the whipped topping until no white streaks are left.
To assemble, use a large trifle dish, glass bowl or six individual glasses or jars.
Place half of the brownie cubes into the bottom of a trifle bowl.
Top with half of the cherry pie filling mixture, then top with half the pudding mixture.
Repeat for another layer.
Using a vegetable peeler, shave the chocolate bar into curls, then garnish the top of the trifle.
Refrigerate for 30-60 minutes before serving.
Cook’s Note: You can use your favorite chocolate cake in place of brownies if you prefer.
