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Tiny Tim Trifle

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
  • Makes
    16 servings

Ingredients

  • 1/2 cup plus 2 tablespoons butter, softened
  • 1-1/3 cups sugar
  • 2 large eggs, lightly beaten
  • 4 large 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 13x9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in 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.
Nutrition Facts
3/4 cup: 267 calories, 9g fat (5g saturated fat), 50mg cholesterol, 352mg sodium, 40g carbohydrate (23g sugars, 1g fiber), 7g protein.
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