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Tiny Tim Trifle Recipe

Tiny Tim Trifle 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."
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min. + cooling YIELD:16 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 Facts

3/4 cup: 267 calories, 9g fat (5g saturated fat), 50mg cholesterol, 352mg sodium, 40g carbohydrate (23g sugars, 1g fiber), 7g protein Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Tiny Tim Trifle

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MY REVIEW
Roxyfox
Reviewed Nov. 7, 2012

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

MY REVIEW
SuuzyQue
Reviewed Jan. 29, 2012

"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!!!"

MY REVIEW
administrator
Reviewed Jan. 22, 2012

"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!!!"

MY REVIEW
Courtneg
Reviewed Dec. 19, 2011

"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."

MY REVIEW
Chocoholiclady
Reviewed Dec. 17, 2011

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

MY REVIEW
Chocoholiclady
Reviewed Dec. 17, 2011

"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."

MY REVIEW
marleneglettler
Reviewed Dec. 15, 2011

"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."

MY REVIEW
Darlene Olson
Reviewed Dec. 15, 2011

"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!"

MY REVIEW
cjmanis
Reviewed Dec. 15, 2011

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

MY REVIEW
tchr90
Reviewed Dec. 10, 2011

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

MY REVIEW
tchr90
Reviewed Dec. 10, 2011

"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!!"

MY REVIEW
goodlme
Reviewed Dec. 10, 2011

"How can it be healthy with all those carbs"

MY REVIEW
BonnieGene
Reviewed Dec. 8, 2011

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

MY REVIEW
bunnerb
Reviewed Dec. 8, 2011

"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."

MY REVIEW
ceecee76
Reviewed Dec. 8, 2011

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

MY REVIEW
Darlene Olson
Reviewed Dec. 8, 2011

"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."

MY REVIEW
Rmhdesigns
Reviewed Dec. 8, 2011

"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."

MY REVIEW
SunnyD312
Reviewed Dec. 8, 2011

"<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>"

MY REVIEW
amberoseinjune
Reviewed Dec. 8, 2011

"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!"

MY REVIEW
jslvsclf
Reviewed Dec. 8, 2011

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

MY REVIEW
sbug
Reviewed Dec. 21, 2009

"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!"

MY REVIEW
amyrenee980
Reviewed Dec. 14, 2009

"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!"

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