Kit Kat Brownie Trifle Recipe

brownie trifle

Last week was my oldest sons thirteenth birthday.  I now have a teenager and let me tell you, it’s scary!


It seems just yesterday that I was posting about him starting middle school and being twelve.

Time flies…

He doesn’t like cake very well, so he brought home a recipe from his cooking class in school and asked if he could have that for his birthday instead.  Toffee Brownie Trifle.  I told him sure, and we could use whatever candy bar he wanted if he didn’t want toffee.  He chose Kit Kat.

brownie trifle

So, here it is… Kit Kat Brownie Trifle… and it was good!

kit kat brownie trifle

Kit Kat Brownie Trifle


  • 1 package brownie mix (13×9-inch pan size)
  • 2 1/2 cups cold milk
  • 1 package (3.4 oz) instant cheesecake or vanilla pudding mix
  • 1 package (3.3 oz) instant white chocolate pudding mix
  • 1 carton (8 oz) frozen whipped topping, thawed
  • 2 – 4 candy bar of your choice, chopped (we used 4 kit kat bars)


  1. Prepare and bake brownies according to package directions for ‘cake-like’ brownies.  Cool completely on wire rack.
  2. In a mixing bowl, beat the milk and pudding mixes on a low speed for 2 minutes.
  3. Fold in whipped topping.
  4. Cut the brownies into 1-inch cubes.
  5. Place half of the brownies in a 3-quart glass trifle bowl or serving dish.
  6. Cover with half of the pudding.
  7. Repeat steps 5 and 6.
  8. Sprinkle with chopped candy bars.
  9. Serve and enjoy!


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    • Jennifer Dickison says

      It is the whipped cream in the tubs in the frozen section. Not the whipping cream in cartons by the dairy.

      Thanks for stopping by and let me know what you think!

      • Judy Evers says

        Thanks for the reply, but, I am in Australia and I don’t think we have that. We have ice cream, but nothing called frozen whipping cream. Is it similar to ice cream or is it just frozen cream?
        Maybe you could tell me what its made off, so I can workout an alternative….

        • Jennifer Dickison says

          I think the Australian equivalent would be something called ‘thickened cream’. It is often used on top of desserts and hot drinks.

          Does that help?


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