A couple of days ago I posted my Raspberry Sugar Cookie Tart recipe in honor of Heart Healthy Month. But I didn’t want to end there, so I figured I’d wrap up the month with one more FABULOUS recipe. The sugar cookies were a pretty big hit, but I may have to say that among my taste testers, this may have been an even bigger hit! There’s just something about raspberries being paired with chocolate. It’s a winning combination that almost everyone will love! I’ve been dying to use my favorite brownie recipe ever since I discovered it a couple of months ago. If you haven’t tried my Toffee & Chocolate Chip Brownies, they are a must!
I love trifle recipes and any time I get to pull out my trifle bowl is a good time to me. A couple of my favorite recipes are my Chocolate Brownie Trifle and Peanut Butter Trifle. Both are really tasty. The other thing I love about making a trifle dessert is that I have a large trifle bowl that will feed a crowd, but I also have mini trifle bowls that can be used for individual servings. If you know me, or have been around for any of my ‘min’ recipes, you’ve come to learn that I LOVE all things mini. Seriously. I LOVE all things itty-bitty. Anyway, I digress. I’m telling you, if you love raspberries and you love chocolate this recipe is calling your name!
Raspberry Brownie Trifle Recipe
A beautiful Raspberry Brownie Trifle that's large enough to not only impress your guests but also feed a crowd.
- 1 batch brownies cooled and cubed
- 2 pkgs. 3.9 oz. chocolate pudding mix
- 4 c. cold milk
- 1 8 oz. frozen whipped topping, thawed
- 2 6 oz. pkgs. Driscoll's raspberries
In a large bowl, prepare your pudding according to package directions.
In a trifle bowl or glass serving dish, place a third of the brownies, a third of the pudding, a third of the whipped topping, and a third of the raspberries. Repeat layers.
I used my Toffee and Chocolate Chip Brownie recipe (which happens to be my FAVORITE). You can find it here: http://triedandtasty.com/toffee-chocolate-chip-brownies-2/
Just look at how plump and juicy those raspberries are! I’m a huge fan of Driscoll’s. As I was checking out their site – I stumbled upon the perfect description of their product. “Driscoll’s has been committed to growing only the finest raspberries. Family owned and operated Driscoll’s is passionate about growing premium fresh raspberries and organic raspberries. Our raspberries and organic raspberries are sweet, juicy and naturally wholesome. Packed with antioxidants, fiber and vitamins, they’re a healthy treat for any time of the day. Driscoll’s offers exclusive raspberry recipes, including heart healthy raspberry recipes. Trust Driscoll’s to provide the highest quality and best tasting fresh raspberries.” Now, if that doesn’t make you want to sink your teeth in to them – I don’t know what will!
How far in advance can you make this dessert?
Does this have to refrigerate for a period of time, or can you just serve it ?
Can I use frozen raspberries instead of fresh ones. Would it make the brownie wet….
I may have missed it …. about how many servings will one recipe make?
Hello Judy! I would guess 8-10 servings, depending on the serving size.
Just wanted to let you know we have a brand NEW spin-off of the #PureBlogLove link party. I would love for you to drop by and see all the new changes we have made for better interaction with the bloggers.
We run every Thursday @ 8 pm est on http://www.homemadefoojunkie.com through the weekend. Come celebrate with us on the NEW Pinterest Party where bloggers pin their established Pinterest pins to our link party.
This looks delicious!! Does this need to be served immediately or can it be served on A dessert table?
You can put it on a dessert table, maybe just not leave it out all day but only for a couple of hours max?!?
Thanks so much for linking this delicious recipe w/ us at The Wednesday Roundup. It has been chosen as a co-host FEATURE this week. Congrats! Hope to see you again this week.
Wahoo! Thank you so much for the feature!
Oh, Yvonne, I wish I had one of these in my hands right now! So delicious and simple. Yum! thank you for linking at Snickerdoodle. I was happy to stop by here today!
I wish I could give you one right now to have in your hand! So happy you came over to visit, happy to have you anytime!
This looks delicious! pinning it!
So glad I stumbled across your blog! You have so many yummy recipes and I love the pictures :) Stopping by from Nifty Thrifty linky party – would love for you to stop by my baking blog to say hello! x
I’m so happy you stumbled across my site too! I really enjoy sharing what I love so much and I’ve really taking a liking to food photography, it’s fun to see the progression over the years.
These look so delicious (and beautiful!) – thank you for sharing!
So glad you like them, thanks for coming to say hello!
loving the chocolate and berries! I love trifles! Thanks for sharing! ;) Visiting from Inspire Me Mondays.
Such a perfect combo together! Thanks for stopping by to say hello!
Mmmm! I made a “healthier” version of your brownies on Valentine’s weekend (1/2 whole wheat pastry flour, coconut oil in place of the butter, and only a cup of sugar). They were still just as oohy-gooey good and I have been having only a 1×1 inch piece each day to curve my sweet tooth. I still have 1/2 a pan, so may try 1/2 Trifle recipe above this weekend to use them up. Almond milk for the pudding? I think it should work. What would be a good alternative to the frozen topping? Maybe just homemade whipped cream so that it is not processed foods. I can’t wait!
That sounds awesome! I’ll have to try your variations – you are doing great keeping on your goals. Good job! I bet the almond milk will work – let me know, will ya? Homemade would definitely be a good alternative for the cool whip. I’m excited for you to try this!
Yes, almond milk works in the pudding and gives it that extra layer of nutty flavor. Fresh baked brownies would have been better. Even though my 2 week old 1×1 brownie was curving my sweet tooth; in this recipe, I realized they were drying out. Next time I will make smaller batch or freeze half of the brownies to keep that fresh ooey gooey goodness.
Oh cool! Good to know!