The recipe last week for Brownie Chocolate Trifle was only partially printed so I am resubmitting the recipe for this week. That is just fine with me as I am having some difficulties coming up with recipes each week. I am again requesting that the readers share their good tried and true recipes with me to pass on to the many readers. It seems that there are so many luncheons and parties to attend that some days have a couple of events on the same day. Instead of bringing a gift to exchange, it would be nice to bring food items for the food pantry or toiletries for Sharehouse Sisters Path, Rape and Abuse Crisis Center or Churches United for the Homeless. I know that there are other places in need and we all have so much; I do not need anything to add clutter to my life.

Last week I indicated that I did not know how to pronounce trifle, my sister informed me that it is “try-ful”, thanks Jane!

Chocolate Brownie Trifle

Brownie

1 Cup butter

2 Cups sugar

4 Eggs

1 1/2 Teaspoon vanilla

1/2 Cup cocoa

1 1/3 Cups flour

1/2 Teaspoon salt

Cream butter and sugar together, add eggs and vanilla; beat well. Add cocoa, flour and salt; do not over-beat. Pour into greased 9×13 pan and bake at 350 degrees for 20-25 minutes or until done. Cool completely before cutting into 1 inch squares.

Chocolate Mousse

1 Box instant chocolate pudding mix (3.9 oz.)

1/2 Cup water

1 Can sweetened condensed milk(14 oz)

1 8 Ounce container of Cool Whip

1 12 Ounce container of Cool Whip

3 Heath candy bars, crushed.

Combine pudding mix, water and sweetened condensed milk; gently fold in 8 ounces of Cool Whip with no streaks remaining.

In trifle bowl or large glass serving bowl, layer half or the brownie squares, half of the mouse and half of the 12 ounces of Cool Whip. Repeat the layers with brownie squares, mousse and remaining Cool Whip. Sprinkle crushed Heath bars over the top. Cover and refrigerate at least 8 hours before serving.