Ingredients
1 pkg (18-21 oz) brownie mix (plus ingredients to make
cake-like brownies)
2 bars (1.55 ounces each) milk chocolate candy, divided
3 cups cherry pie filling
1 tsp almond extract
1/2 cup cranberry-cherry juice
2 cups cold 2% milk
2 pkg (3.3 oz each) white chocolate instant pudding and
pie filling
1 container (8 oz) frozen whipped topping, thawed
Instructions
Preheat oven to 350°F. Prepare brownie mix according to package directions for cake-like brownies; spread batter over bottom of Large Bar Pan. Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean. Cool completely.
Loosen the brownie from the sides of the bar pan and invert onto the flat side of Large Grooved Cutting Board. Cut the brownie into 1-in. cubes; set aside. Chop 1 1/2 of the chocolate bars using the Food Chopper. Reserve remaining chocolate for garnish.
Combine pie filling and almond extract in the Small Batter Bowl; set aside 1/2 cup for garnish. Stir juice into batter bowl.
Pour milk into a Classic Batter Bowl; add the pudding mix and whisk until the mixture begins to thicken. Fold in the whipped topping.
To assemble the trifle, place half of the brownie cubes into the bottom of a Trifle Bowl. Layer with half of the pie filling mixture. Sprinkle with half of the chopped chocolate; top with half of the pudding mixture. Repeat layer one time.
Make chocolate curls with the reserved chocolate using a Vegetable Peeler (see Cook’s Tip). Garnish the top of the trifle with reserved pie filling mixture and chocolate curls. Refrigerate at least 30 minutes before serving.
Enjoy
