Another Trifle Bowl Recipe
1 pkg (18 - 21 oz) brownie mix (plus ingredients to make cake-like brownies)
2 bars (1.55 oz 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
Preheat oven to 350 degrees. Prepare brownie mix according to package directions for cake-like brownies; spread batter over bottom of large bar pan. Bake 18 - 20 minutes or until wooden pick inserted in center comes out clean. Cool completely.
Loosen brownies from sides of bar pan and invert onto flat side of large grooved cutting board. Cut brownie into 1" cubes; set aside. Chop 1 1/2 of the chocolate bars using Food Chopper. Reserve remaining chocolate for garnish.
Combine pie filling and almond extract in small batter bowl; set aside 1/2 cup for garnish. Stir jujice into batter bowl.
Pour milk into classic batter bowl; add pudding mix and whisk until mixture begins to thicken. Fold in whipped topping.
To assemble trifle, place half of the brownie cubes into bottom of 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 reserved chocolate using vegetable peeler (see Cook's Tips). Garnish top of the trifle with reserved pie filling mixture and chocolate curls.
Yield: 16 servings.