Okay, not only was this a huge hit at our Harvest Party last weekend, but it was SO EASY TO MAKE! I made brownies for this trifle, but you can totally use some from your bakery too. All you do is assemble and go. My favorite part? It’s even better if made in advance. I made this one 24 hours before serving and to me, that’s the key. Nothing better than an easy and festive make ahead dessert. Happy Halloween weekend!
This recipe makes one big trifle. Enough to serve 10 to 12 people.
1 large (5 oz) box of instant chocolate pudding
3 cups of milk (I used 2%)
1 (8 oz) tub of Cool Whip, defrosted just a bit
1 package of Oreo cookies, pulsed up in your food processor (the whole cookie!)
at least 6 large brownies (I frosted mine but you don’t have to) either made at home or store bought, cut or crumbled
candy pumpkins to garnish
In a large mixing bowl, whisk together your pudding and milk for about 2 minutes (or until it thickens up). After it’s thick, whisk in your Cool Whip until combined. Do not over mix. Set aside.
In a large trifle dish, layer in half of your brownie crumbles (I just crumbled them up with my hands). Follow the brownie with half of your pudding mixture. Repeat with the remaining half of your brownie crumbles and the other half of your pudding. Next, spread your Oreo crumbs all over the top of the pudding (your food processor will zip them up in no time flat!) and then add rows of pumpkins. Cover and refrigerate at least four hours before serving. I like to keep it in the the fridge at least 24 hours. Ladle into dishes when you’re ready to serve.
The easiest and tastiest little Halloween treat!