*sorry for the lame picture!
Raspberry Fudge Brownie Trifle
9x13 Pan of brownies, cut into 1 inch squares
2 small boxes vanilla pudding
2 cups milk
2 cups heavy whipping cream
4 tbsp. powdered sugar
2 teas. Vanilla
1/2 cup vanilla yogurt (optional)
2 cups fudge sauce (good quality or home made)
1/2 to 3/4 cup raspberry preserves
36 oz. fresh raspberries
Whisk pudding and milk together in a medium bowl. Set aside. Whip heavy cream until soft peaks form. Add powdered sugar and vanilla. Reserve one cup for topping. Fold remaining whipped cream into the pudding. Add the yogurt if desired. (It just adds a little tang...I like it). Mix the fudge sauce and raspberry preserves in a separate bowl. In trifle bowl layer brownie, fudge sauce, pudding mix, then raspberries. Repeat one more time. Then another layer of brownie, then fudge sauce. If you are coming to the top finish with whipped cream you set aside in the middle, line the outside with raspberries, and drizzle with fudge sauce.
New addition as of 3/28/14...but with chocolate pudding instead of vanilla.
