Estimated Nutrition (whole recipe, rough)
Counts 4 of 11 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Fudge | not in our table | 0 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
| Pudding | not in our table | 0 |
| Pie Filling | not in our table | 0 |
| Toffee | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package fudge brownie mix (I use Betty Crocker Triple Chunk) - use your favorite
- ¼ cup of water
- ½ cup vegetable oil
- 2 eggs
- 1 tablespoon of freeze-dried instant coffee (dry)
- 1 package (4 serving size) chocolate fudge instant pudding and pie filling mix
- 2 cups cold milk
- 1 package (10 ounces) English toffee bits - or heath bars
- 1 container (8 ounces) frozen whipped topping, thawed
Directions
Heat oven to 350°F. Grease bottom only of 13" x 19" pan. Stir brownie mix, water, oil, eggs and coffee in medium bowl until well blended. Spread in pan. Bake 28-30 minutes or until toothpick inserted 2 inches away from side of pan comes out almost clean; cool completely.
Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on package for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each the toffee bits and the whipped topping. Repeat with remaining brownies, pudding, toffee bits, and whipped topping.
Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any remaining trifle.
Category:Trifle Recipes