If you are needing a beautiful, delicious dessert to feed a crowd, look no further. But don't think that you will have leftovers. It is so good, there probably won't be any left. It's easy to make and can be prepared in advance to save you time on the big


18-21 oz. package brownie mix (plus all listed ingredients to make cake-like brownies)
2 bars (1.55 oz. each) milk chocolate candy, divided
3 c. cherry pie filling
1 t. almond extract
1/2 c. cranberry-cherry juice
2 c. cold 2 % milk
2 packages (3.3 oz. each) white chocolate instant pudding and pie filling
8 oz. container 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 a large pan. Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean. Cool completely.

Loosen brownie from the sides of the pan; invert onto the flat side of a large cutting board. Cut brownie into 1-in. cubes; set aside. Chop 1 1/2 of the chocolate bars with a food chopper. Reserve remaining chocolate for garnish.

Combine pie filling and almond extract in a small bowl; set aside 1/2 c. for garnish. Stir juice into the small bowl.

Pour milk into a bowl; add the pudding mix; whisk until the mixture begins to thicken. Fold in the whipped topping.

Assembly: 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 layers one more time.

Make chocolate curls with the reserved chocolate using a vegetable peeler by holding the peeler across the short side of the chocolate bar. Using even pressure, push the blade away from you to create curls.

Garnish the top of the trifle with the reserved pie filling mixture and chocolate curls.

Refrigerate at least 30 minutes before serving.

16 servings.

*Make in advance tip: This trifle can be assembled several hours before serving, or even the night before.

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