Tiny Tim Trifle Recipe

Reviewed on Nov. 07, 2012 by Roxyfox

I substituted brown rice flower and splenda, and this still turned out fabulous!

Reviewed on Jan. 29, 2012 by SuuzyQue

Maybe I did something wroong, but this WAS NOT GOOD! The pudding was runny and there wasn't enough of a "Great" taste for the dessert. Sorry, but We didn't like this at all!!!

Reviewed on Jan. 22, 2012 by administrator

I made with sugar-free brownie mix and added chopped pecans and made sf pudding according to the box directions. I used fat-free Cool Whip and crushed peppermint candy in my Magic Bullet. My family raved over this - delicious!!!

Reviewed on Dec. 19, 2011 by Courtneg

So yummy and got a great review at our family Christmas! Only thing I changed was just using the box directions for the pudding instead of the extra milk and mix.

Reviewed on Dec. 17, 2011 by Chocoholiclady

Oh...and fat free whipped topping has lots of sugar so used less and only on the inner layer. Nothing on top.

Reviewed on Dec. 17, 2011 by Chocoholiclady

Yes, I'd make it again but not with directions given. Pudding directions are obviously wrong. 2% and even Fat-free milk is fine but follow the pudding box directions and use the directions for pie filling to avoid major "sog"-factor. They make sugar-free peppermint candy too by the way. I like my brownies soft and chewy so use a different recipe and the walnuts in it are a nice touch too. Also, might not be as pretty to look at in the trifle...but tastes better when individual servings are topped with peppermint ice-cream! My husband and I are both diabetic and have heart health issues but diabetic friendly does not always mean totally sugar or carb free. However, if you have no self control and/or don't know to manage carbs appropriately to include desserts like this then it is probably better to go totally sugar-free and reduce the carbs as low as you can when doing desserts. For me, control becomes an issue anytime chocolate is involved! Easily done though just by going with diabetic brownie mixes if you don't know what substitutes to use in a recipe. For recipe substitutes, we don't use butter or margerine...we use SmartBalance instead. Egg substitutes and egg whites. Blend rolled oats in a blender until powdered to a flour consistency and make a flour mixture that is 1/3 all-purpose flour, 1/3 oat flour, and 1/3 wheat to boost the overall health-factor of any recipe that calls for all-purpose flour. And eliminate or cut the salt by half or more. And Splenda of course. Blue Bunny sugar free vanilla ice cream with sugar free peppermint candies folded into it for peppermint ice cream.

Reviewed on Dec. 15, 2011 by marleneglettler

The cake tasted good but had a fair bit of sugar. My husband made it and found that the thawed whipped topping didn't look like the picture. Didn't use candy canes but crushed cookie crumbs. Company did like it.

Reviewed on Dec. 15, 2011 by Darlene Olson

Well, I did it! I made this with a sugar-free brownie mix (two of them), added the peppermint flavoring and sour cream. I also used the sugar-free puddings (the boxes are 1.4 oz) and it set up just fine. The only sugar in it was the peppermint on top. Everyone raved about it and asked for the recipe. It looked so pretty!

Reviewed on Dec. 15, 2011 by cjmanis

We did not like the browine/cake part of this recipe - it was very dry. Would not make again.

Reviewed on Dec. 10, 2011 by tchr90

Correction: I meant to write sugar free or fat free whipped topping :^)

Reviewed on Dec. 10, 2011 by tchr90

Haven't made this yet--planning to for Christmas! I think I will take a shortcut and use a low-fat brownie mix and sugar-free/fat free pudding mixe made with skim milk (never had a problem getting my pudding to set up!) and then use sugar-free or fat free (depends on what I can find) and for the top sugar-free candies. My Mom is diabetic and we all love chocolate so this should be a hit!!

Reviewed on Dec. 10, 2011 by goodlme

How can it be healthy with all those carbs

Reviewed on Dec. 08, 2011 by BonnieGene

I agree with bunnerb above. How can you possibly consider this healthy recipe with all that fat?

Reviewed on Dec. 08, 2011 by bunnerb

I don't consider this a fat free recipe with the amount of butter. Also, since 3/4 cup equals 40 grams carbs, it's certainly not calorie free. I don't consider it diabetic frendly and I'm diabetic.

Reviewed on Dec. 08, 2011 by ceecee76

amyrenee980, pudding will never set if made with fat free milk-try using at least 2% if you decide to make it again

Reviewed on Dec. 08, 2011 by Darlene Olson

Oooh, I can't wait to try this one. Yes, I will alter it a bit. Our store carries sugar-free brownie and cake mixes, so it will be totally diabetic friendly. I will still add the peppermint and vanilla flavorings.

Reviewed on Dec. 08, 2011 by Rmhdesigns

Haven't made this yet, but in response to the person with the pudding problem: use an electric hand mixer & beat cold milk & pudding on med for 2-5 minutes. Also, follow the instructions on the pudding for a pie. Usually it uses less milk to make the pudding thicker. You can chill the pudding before making the trifle layers to make sure it doesn't get soggy or runny.

Reviewed on Dec. 08, 2011 by SunnyD312

<p>I merged this recipe with a similar one that my mom makes. I fold a jar of  caramel ice cream topping into the whipped topping before layering it into the trifle dish. I also use a brownie mix, but that's because I'm a lazy baker. :)</p>

Reviewed on Dec. 08, 2011 by amberoseinjune

I haven't made the recipe, but I've made sugar free chocolate pudding lots of times. I would definitely just use the directions on the box for puddings. Also, make sure you don't use milk substitutes- they don't set up at all!

Reviewed on Dec. 08, 2011 by jslvsclf

This sounds great and I'm not even a chocoholic. But, I know several people who are....:) Thanks!

Reviewed on Dec. 21, 2009 by sbug

Great recipe.... Instead of making the brownies/cake from scratch I used a box mix and added peppermint flavor to the mix. Making this again this Christmas... Everyone love it!

Reviewed on Dec. 14, 2009 by amyrenee980

Don't know what I did wrong with the pudding layer, but I tried it according to the directions and the pudding was so runny it never set. I then tried it again with 2 boxes of the 3.4 ounce size (thinking 1.4 ounces was a typo because there is no such thing)...and it still didn't work. It never set and I let it chill an ample amount time. Does anyone know anything about this? Next time I will try just making the pudding according to directions!