“At church receptions, people line up for this trifle. And it’s so easy to do!”

If you like brownies and nuts, you can replace the chocolate cake with a batch of walnut brownies. Actually, I prefer the brownie variant, but kids prefer the type of cake.

For travel: Make a necklace for the bowl with heavy-duty aluminum foil or double layers of plain aluminum foil like you would make for a soufflé. Then cover the top with clear plastic wrap.

Sometimes we want to cook something quick and easy and most of all delicious.

Yesterday, I didn’t know what to cook for lunch and I invented this CHOCOLATE SIN TRIFLE which turned out to be a success!

Ingredients :

2 packets of brownie mix (or use homemade) .
2 packets of instant chocolate pudding mix
1 cup of water
2 cans of sweetened condensed milk (14 ounces)
2 containers of frozen whipped cream, thawed
2 containers of frozen whipped cream, thawed
1 bar of chocolate (I use Lindt or Cadbury’s: the orange and raspberry flavours work very well)
strawberries (optional) or cherries (optional) or raspberries (optional)
nuts (optional) or Heath chocolate bar, crunchy (optional)

Itinerary :

1 Prepare the brownie according to the package instructions (or use homemade), and let it cool completely.
2 In a large bowl, mix the pudding mix, water and sweetened condensed milk.
3 Stir until smooth, then stir in the 2 containers of 8-ounce whipped topping until no streaks are left.
4 In a small bowl, place half of the brownies, half of the pudding mixture and half of the 12-ounce container of whipped topping (I have a large trifle bowl – you may have to cut the recipe in half!).
5 If using optional ingredients, place them on top of the brownie layer.
6 Repeat layers.
7 Shave the chocolate off the top layer for filling.
8 Refrigerate 8 hours before serving.
9 Note: You can use non fat ingredients and never know the difference.