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Pistachio & Chocolate Pudding Brownie Trifles

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  • Author: Cupcake from Brown Sugar
  • Total Time: 35 mins
  • Yield: 5 1x


  • For Brownies
  • 5 oz. Baker’s Semi-Sweet Chocolate
  • 1 stick butter
  • 2 tbsp. unsweetened cocoa powder
  • 1 c. sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 3/4 c. flour
  • 1/4 tsp. salt
  • 5.9 oz. JELL-O Instant Chocolate Pudding
  • 3.6 oz. JELL-O Instant Pistachio Pudding
  • 5 c. whole milk, divided (do not use soy or almond )


  1. Preheat oven to 350 Degrees and line 8X8 square baking pan with parchment paper or baking spray and set aside.
  2. In a small sauce pan, melt the stick of butter on low to medium heat. Add the chopped chocolate and stir until melted and smooth. Pour into a medium mixing bowl and allow to cool for about 5 minutes.
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  4. Next, add the sugar and eggs, one a time. Add the vanilla extract, flour and salt. Pour in the prepared square pan and bake for 20-25 minutes.
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  9. While the brownies are baking, prepare the pudding as indicated on the back of the package. Pour the chocolate pudding into a medium pan and add 3 cups of whole milk and whisk or use a hand held mixer until thickened. Place plastic directly on top of the pudding and set aside until ready for use.
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  11. Prepare the pistachio pudding the same way. Add the pudding to a mixing bowl and add 2 cups of whole milk and whisk or mix with handheld mixer until thickened. Place plastic wrap directly on top of pudding and set aside until ready to use.
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  13. Once the brownies are finished, allow to come to room temperature, about 30 minutes, and then cut into small squares.
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  15. Layer the trifle in small glasses or mason jars with brownie, pistachio pudding, chocolate pudding, and repeat. Once finished layering to your liking add a dollop of Kraft’s Cool Whip and sprinkle with chopped pistachios.
  • Prep Time: 10 mins
  • Cook Time: 25 mins