"A moment later the desserts appeared. Blocks of ice cream in every flavor you could think of, apple pies, treacle tarts, chocolate éclairs and jam doughnuts, trifle, strawberries, Jell-O, rice pudding..." (Rowling 125).
I have a copy of Sorcerer's Stone, like most of you, but in Philosopher's Stone (the British version), instead of Jell-O they say jelly in the UK. The British don't use jam and jelly interchangeably like we do, jam and jelly is jam to them and jelly for them is Jell-O for us. Everything clear as mud now? Good, today we're going to focus on trifle, not Jell-O. I don't know about you guys, but I really like chocolate, so we are going to look at a chocolate trifle recipe.
**Note: You can easily substitute many of these ingredients for something similar, or even add ingredients it doesn't call for like strawberries, get creative! There's already brownies in it, you pretty much can't go wrong!
- 1 (19.8 ounce) package brownie mix
- 1 (3.9 ounce) package instant chocolate pudding mix (try cheesecake pudding mix for fun)
- 1/2 cup water
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container frozen whipped topping, thawed. Feel free to substitute French Vanilla flavored Cool Whip, or even just use whipping cream in it's place.
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (1.5 ounce) bar chocolate candy, or use chocolate chips, or chop up some candy bars instead
- Prepare brownie mix according to package directions and cool completely. (I know, I know, smelling those warm brownies right from the oven and not letting you eat them is really mean, but it'll be worth it I promise.) Cut into 1 inch squares.
- In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
- In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.