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This versatile recipe is shown using leftover brownies, but you can use any kind of cake. It’s simple, elegant, and delicious.
1/2 leftover cake or 1 (8-inch) square of brownies
3 (8-oz) (250 ml) nondairy whipping cream, thawed
1/2 package vanilla pudding
1/2 package chocolate pudding
topping for the trifle – chocolate shavings, nuts, cookie crumbs, etc.
Whip one container of whipping cream. Set aside. Whip second container with vanilla pudding, and set aside. Whip third container with chocolate pudding.
In mini trifle bowls, layer as follows: cake, vanilla-whip mixture, chocolate-whip mixture, and whipped cream. Decorate the top as desired.
Yields 4–6 trifles.
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can u freeze? can this be made in advance and frozen? or is it better refrigerated?
Big Trifel Can this be made in a big trifel bowl? Do you think the brownies would sink into the cream if I layered them over the creams? Please let me know.
Thanks!
Shifra
I think it would depend on the chunk size of the brownies. The smaller the better.