Chocolate Trifle

We got together recently to celebrate Kelly's birthday, and I was in charge of birthday cake. Since we were planning to stuff our faces with plenty of food and drink before Kelly blew out the candles, we wanted to keep dessert a bit lighter. Well, I'm not sure I'd consider this "lite," but I did use No Pudge brownies. It therefore qualifies as downright healthy in my book.

Now, you can certainly make all of the trifle components from scratch: homemade fudgy brownies, pudding slowly stirred in a saucepan, cream whipped to soft peaks. But I didn't this time. 'Tis the season to take shortcuts, I suppose.

Anyway, the trifle was a huge success. The best thing about it? It takes best if you let it sit in the fridge overnight, so you can make it ahead.

Chocolate Trifle
Serves 6-8

1 package brownies, baked according to package directions for an 8"x8" pan, and cooled (As I mentioned, I used No Pudge brownies to make this a "healthy" dessert.)
3.8 ounce package instant Devil's Food pudding, made according to package directions with 2 cups milk
8 ounces Cool Whip
Raspberries, for garnish

Cut brownies into 1" cubes. Gently fold 3/4 of the Cool Whip into the pudding until it's evenly blended. Layer 1/3 of the brownie pieces in the bottom of a trifle bowl. (If you don't have a trifle bowl - a glass bowl with straight sides - just use whatever bowl you have. A clear bowl is prettiest so you can see the layers.) Top brownies with 1/3 of the pudding mixture.

Repeat the layers two more times until you've used all the brownies and pudding. Top with the remaining Cool Whip and garnish with the raspberries to make it look fancy. Store in the refrigerator until ready to serve, preferably overnight.