Black Forest Trifle 


  • 1 package (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
  • 2 bars (1.55 ounces each) milk chocolate candy, divided
  • 3 cups cherry pie filling
  • 1 tsp almond extract
  • 1/2 cup cranberry-cherry juice
  • 2 cups cold 2% milk
  • 2 packages (3.3 oz each) white chocolate instant pudding and pie filling
  • 1 container (8 oz) frozen whipped topping, thawed


  1. Preheat the oven to 350°F. Prepare the brownie mix according to package directions for cake-like brownies. Spread the batter over the bottom of a Large Bar Pan. Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean. Let it cool completely.
  2. Loosen the brownie from the sides of the bar pan and invert it onto the flat side of a Large Grooved Cutting Board. Cut the brownie into 1-inch cubes and set them aside. Chop 1 1/2 of the chocolate bars using a Food Chopper. Reserve the remaining chocolate for garnish.
  3. In the Small Batter Bowl, combine the cherry pie filling and almond extract. Set aside 1/2 cup for garnish. Stir the cranberry-cherry juice into the batter bowl.
  4. Pour the milk into a Classic Batter Bowl and add the pudding mix. Whisk until the mixture begins to thicken. Gently fold in the thawed whipped topping.
  5. To assemble the trifle, place half of the brownie cubes at the bottom of a Trifle Bowl. Layer with half of the pie filling mixture. Sprinkle with half of the chopped chocolate and top with half of the pudding mixture. Repeat the layering one more time.
  6. Use the reserved chocolate to make chocolate curls with a Vegetable Peeler. Garnish the top of the trifle with the reserved pie filling mixture and the chocolate curls.
  7. Refrigerate the trifle for at least 30 minutes before serving to let the flavors meld together.



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