>kristen’s chocolate trifle

>My good friend, Kristen, impressed me and others when she served this (and many other yummy dishes) for a shower. What’s not to love with a blondie base, chocolate pudding and whipped cream!? Loved her orange juice modification as well – chocolate with a slight touch of orange.

Quick side note about Kristen… she is a master of entertaining. She nails it every time, and really should host her own show. Her food, her style, her presentation, her tables, etc. – spot on perfection. She knows how to throw a party. I always know who to ask for advice or ideas… Thanks Kristen 🙂

This recipe is definitely a keeper and something to be savored…enjoy!

Chocolate Trifle
(infused with a touch of KZ from Paula Deen’s recipe)

blondie portion
· 3 eggs
· 1/2 cup (1 stick) butter
· 1 pound light brown sugar
· 2 cups self-rising flour
· 1 tablespoon vanilla extract

pudding portion
· 2 (3.4-ounce) packages cook-and-serve chocolate pudding mix
· 1/4 cup sherry (we replaced with pulp free orange juice)

whipped cream portion
· 2 cups heavy cream
· 1/2 cup sugar

· Mint sprigs, for garnish

Preheat oven to 375 degrees F.

Grease and flour a 13 by 9 by 2-inch pan. In a bowl, beat the eggs and butter together; add the brown sugar, then gradually add the flour and mix well. Stir in the vanilla. Spread the batter in the prepared pan and bake for 25 to 30 minutes. Cool and cut into squares (Blondies).

Prepare the pudding according to the package directions. Let cool slightly. Crumble the blondie squares into chunks, put them into a glass trifle dish or any pretty dish with tall sides, and sprinkle with sherry (or orange juice.) Spoon the pudding over the blondies.

All the above can be done the night before, place in the refrigerator covered overnight.

Beat the cream with the sugar just until stiff peaks form. Spoon the whipping cream onto the completely cooled trifle. Refrigerate until serving time.

Add mint to garnish. Could also add chocolate shavings to garnish. Serve.

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