No-Bake Chocolate Brownie Trifle for Father’s Day

This no-bake chocolate brownie trifle layers cubes of fudgy brownie with instant chocolate pudding, crushed chocolate sandwich cookies and mini chocolate chips, then finishes with whipped topping and a drizzle of chocolate syrup. It makes 12 servings, needs no oven if you start with a prepared brownie, and is ready after about 2 hours in the fridge. That makes it a practical Father’s Day dessert: you assemble it in the morning or the day before, and it waits in the fridge until dinner is over.

Ingredients

For the chocolate layers

• 1 prepared 8-inch brownie, cooled and cut into cubes: Homemade, bakery or boxed-mix brownies all work. Fudgy brownies hold their shape in the pudding; cakey ones soften faster and blend into the layers.
• 2 (3.9-ounce) packages instant chocolate pudding mix: It must be instant pudding. Cook-and-serve pudding won’t set with cold milk.
• 4 cups cold milk: Whole or 2% milk gives the firmest set. Skim milk sets softer.
• 1 teaspoon vanilla extract: Rounds out the boxed pudding flavor.

For the topping

• 2 cups whipped topping
• 12 chocolate sandwich cookies, crushed: Crush them in a zip-top bag with a rolling pin. Leave some larger pieces for crunch.
• 1 cup mini chocolate chips
• Chocolate syrup for drizzling

How to Layer the Trifle

1. Place half of the brownie cubes in the bottom of a large glass serving bowl or trifle dish. Spread them evenly so every scoop gets some brownie.

2. Whisk the pudding mix, cold milk and vanilla together for about 2 minutes, until the mixture thickens and leaves soft ribbons when you lift the whisk. Let it stand a minute or two so it finishes thickening.

3. Spoon half of the pudding over the brownies and smooth it gently with a spatula.

4. Sprinkle half of the crushed cookies and half of the mini chocolate chips over the pudding.

5. Repeat with the remaining brownie cubes, pudding, cookies and chocolate chips, keeping back a small handful of cookie crumbs for the top.

6. Spread the whipped topping over the top in soft swirls. Drizzle with chocolate syrup and sprinkle with the reserved cookie crumbs.

7. Refrigerate for at least 2 hours. It is ready when the layers are cold and the brownies have softened slightly from the pudding.

Why the Pudding Layer Turns Runny

A loose, soupy trifle almost always comes down to the pudding.

• The milk wasn’t cold: Instant pudding sets best with milk straight from the fridge.
• It wasn’t whisked long enough: Whisk for the full 2 minutes and let it stand before layering. It should mound on a spoon.
• Low-fat milk or a milk substitute: Skim milk and most plant milks give a softer set. Some plant milks, especially some soy and almond brands, may not set instant pudding at all, so check the package.
• Too little chilling: Two hours is the minimum. The layers look cleaner and the dessert holds together better after 4 hours or overnight.

Make-Ahead and Storage

You can assemble the whole trifle up to 24 hours ahead. For the crispest topping, add the whipped topping, cookie crumbs and syrup up to a few hours before serving; the cookie pieces soften the longer they sit.

Keep leftovers covered in the refrigerator and eat them within 3 days. The brownies continue to soften, so day-two servings are closer to a chocolate pudding cake. Freezing isn’t recommended, because the pudding turns grainy and watery as it thaws.

Variations and Swaps

• Chocolate peanut butter: Scatter chopped peanut butter cups between the layers. Expect a richer, saltier trifle.
• Mocha: Whisk a little instant espresso powder into the pudding. The coffee deepens the chocolate flavor without making it taste strongly of coffee.
• Stout cake instead of brownies: Cubes of chocolate stout cake give a less dense, slightly bitter base that balances the sweet pudding.
• Cookies and cream: Use cookies-and-cream or white chocolate pudding instead of chocolate for a lighter look and a milder flavor.
• Strawberries: Add sliced fresh strawberries between the layers for a fresher summer version. Add them the day you serve, because they release juice as they sit.
• Less sweet: Use dark chocolate brownies, cut the chocolate chips by half and top with lightly sweetened whipped cream instead of whipped topping.

More Ideas for Father’s Day

If you are planning the whole meal, this trifle follows a grilled or barbecue dinner well, since it is cold and can be made ahead. The soy and garlic grilled steak marinade or oven BBQ ribs are good mains to pair with it. If you would rather bake, the Father’s Day chocolate cake is a sliceable alternative, and the decorated Father’s Day cookies make a small gift that kids can help with. For a fruit dessert, the strawberry shortcake bars are lighter and use berries that are in season in June.

FAQ

What can I use instead of brownies?

Chocolate cake, chocolate pound cake or store-bought chocolate muffins. Choose something soft that can absorb some moisture from the pudding. Pound cake stays firmer; plain chocolate cake softens the most.

Can I make it in individual cups?

Yes. Layer the same components in 12 clear cups or small jars. Individual portions are easier to serve at a party and chill in about the same time.

What size dish do I need?

A standard trifle bowl or any large, deep glass bowl works. A large rectangular baking dish also works if you don’t need the layers to show; build it in two layers and cut it into squares.

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