[X]

Home > Recipes > Tiny Tim Trifle

Tiny Tim Trifle Recipe

Tiny Tim Trifle Recipe photo by Taste of Home

Read reviews (22)

Rate recipe

After receiving a trifle dish for Mother's Day, Julie Williquette of Hartselle, Alabama created this pretty dessert. "Made with sugar-free instant chocolate pudding and fat-free frozen whipped topping, it's easier on the waistline," Julie notes. "My chocoholic husband loves it so much that I usually serve it on Father's Day, too."

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Tiny Tim Trifle Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tiny Tim Trifle Recipe

Prep: 35 min. + chilling Bake: 20 min. + cooling

Yield: 16 Servings

35 20 55

Ingredients

1/2 cup plus 2 tablespoons butter, softened
1-1/3 cups sugar
2 eggs, lightly beaten
4 egg whites
1/2 cup reduced-fat sour cream
1/3 cup fat-free evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract, optional
1-1/3 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
PUDDING:
3-1/2 cups cold fat-free milk
2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1 candy cane, crushed

Directions

In a large bowl, beat butter. Gradually add sugar; beat for 2 minutes. Add the eggs, egg whites, sour cream, milk, vanilla and peppermint extract if desired. Combine the flour, cocoa, baking powder and salt; add to butter mixture just until blended.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For pudding, in a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Crumble the brownies; place half of the crumbs in a 3-qt. bowl or trifle dish. Top with half of the pudding and whipped topping. Repeat layers. Sprinkle with crushed candy cane. Cover and refrigerate for at least 1 hour before serving. Yield: 16 servings.

Nutritional Analysis: 3/4 cup equals 267 calories, 9 g fat (5 g saturated fat), 50 mg cholesterol, 352 mg sodium, 40 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.

Originally published as Tiny Tim Trifle in Light & Tasty December/January 2006, p14

Homemade Peppermint Ice Cream

When peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Tiny Tim Trifle

Tiny Tim Trifle

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(21-22) of 22 reviews

Sort Reviews:

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!

View all >