My mom always kept a make-ahead dessert in her back pocket when guests were coming over, and brownie trifles were one of her favorites. This updated version adds a boozy twist with Jackson Morgan Southern Cream in Salted Caramel, layered with brownies, creamy pudding, and glittery chocolate stars.
They are easy to assemble, look beautiful on a holiday table, and can be made ahead, perfect for effortless entertaining.
Ingredients:
8 Ounces Semi-Sweet Chocolate Chips
Edible Gold Glitter
1 Package of Instant Vanilla Pudding Mix
1 ¾ Cup Milk, Cold
¼ Cup Jackson Morgan Southern Cream in Salted Caramel, Cold
Brownie Bites
Whipped Cream, Garnish
Crushed Milk Chocolate Toffee Bar, Garnish
Directions:
First make chocolate stars, melt semi-sweet chocolate chips in the microwave for 30 seconds increments, stirring in between. Once melted, use an offset spatula to spread the melted chocolate on parchment lined sheet pan in an even layer. Sprinkle with edible gold glitter. Then place in fridge for a few minutes until chocolate is firm but still pliable. Using a star cookie cutter, cut out stars and set aside.
In a medium bowl, whisk together the vanilla instant pudding mix, Jackson Morgan salted caramel, and milk until smooth and slightly thickened (soft set). Follow the package directions for setting time if needed.
Assemble the trifles. Add crumbled brownie bites or homemade brownies to the bottom of a mini trifle dessert dish. Then top with boozy salted caramel pudding. Add more crumbled brownies and crushed milk chocolate toffee bar. Garnish with whipped cream and a chocolate star or two. Enjoy!
Sip Tip: Can be made ahead of time, just leave off whipped cream and chocolate stars until ready to serve.
