“New from the Kitchen”
Recipe of the Month – January 2010
Desserts: Chocolate Trifle
A chocolate lovers delight, this recipe was first published in Southern Living in 1993. It’s been a favorite at the Inn and is good for a birthday or holiday party as it will serve 16 to 18.
1 (19.8 ounce) package fudge brownie mix
1/2 cup Kahlua
3 (3.9 ounce) packages of chocolate instant pudding mix
1 (12 ounce) container frozen whipped topping, thawed 6 (1.4 ounce) Heath Bars crushed
Prepare brownie mix and bake according to directions in a 13 x 9 x 2 inch pan. Prick top of warm brownies at 1 inch intervals using a fork and drizzle with Kaluha. Let cool and crumble.
Prepare pudding mix according to directions but do no cool. Place one third of crumbled brownies in 3 quart trifle dish.** Top with one third each of pudding, whipped topping and crushed candy. Repeat layers twice with remaining ingredients, ending with crushed candy bar. Chill 8 hours.
** We also like to make it in individual compotes and top with either a cookie crip or other edible decoration.