Chocolate Overload would be another appropriate name for this incredible dessert! Layers of chewy gluten-free brownie chunks alternate with white chocolate pudding, Cool Whip, and chocolate covered Heath toffee candy pieces to create this pretty trifle. People ooh and aah over this dessert every time I bring it somewhere.
The only time-intensive part of making this is that you have to make the gluten-free brownies, let them cool, then cube them up. I prefer to make the batch of brownies the day before I make the trifle. It saves time on dessert day, and also the brownies have plenty of time to set so they aren’t too fudgy or gooey.
My favorite part about this dessert is that you can totally customize it to fit your preferences for taste and ingredients. Don’t like Cool Whip? Feel free to make your own whipped cream to mix with the pudding. Want a different flavor of pudding? Choose whatever flavor you would like or even make your own pudding from scratch. Want to really make this a fast dessert? Choose a high-quality gluten-free brownie mix instead of baking them from scratch. My favorite boxed brownie mix is King Arthur Flour gluten-free Brownie Mix. I always have a few boxes of these on hand for a simple shortcut for desserts like this or when I’m out of ingredients for making my own from-scratch brownies.
The toffee bits used in this are Heath English Toffee Bits. They can be found at several grocery stores, including Wal-Mart. You can also just buy whole Heath candy bars or Skor bars and chop them up. Both Heath and Skor are listed on Hershey’s gluten-free candy list. There is actually a coupon for $1.00 off HERSHEY’S or REESE’S Baking Pieces that you can print right now too!
I use Jell-O brand instant pudding in this. Kraft makes Jell-o pudding, and while they don’t put out a list of gluten-free products, they are good about labeling. You can read Kraft’s label reading for gluten info here. Based on their information, and the fact that the starch is clearly labeled as being from corn, the pudding flavors I call for in this recipe are free of gluten ingredients. As always, I recommend checking all labels and if you are unsure, contact the manufacturer directly.
This trifle is such a pretty dessert to bring to large gatherings. You’ll need a trifle bowl for best presentation but they aren’t that expensive. I found a number of trifle bowls on Amazon and they don’t cost that much at all. Make this beauty for your next party and you’ll be sure to get a lot of smiles!
- 1 9×13″ pan of gluten-free brownies
- 2½ cups cold milk
- 2 small boxes (3.3 oz) Jell-O instant pudding mix (white chocolate or cheesecake flavor)
- 1 carton (8 oz.) Cool Whip whipped topping (or equivalent amount of homemade whipped cream)
- 4 oz. (1/2 bag) of Heath English Toffee Bits (I use the milk chocolate coated ones, but you can use the plain ones too) You can also use chopped up Heath bars or other toffee
- Bake a batch of my best ever chewy brownies or a good gluten-free boxed brownie mix that makes a 9×13″ pan of brownies. Let cool completely. Cut brownies into 1″ cubes.
- In a large mixing bowl, use a stand mixer or a hand mixer to beat the milk and pudding mixes on low speed for 2 minutes. Use a rubber spatula to fold in the whipped topping.
- In a glass trifle bowl, layer half of the brownie cubes. Spread half of the pudding mixture on top. Sprinkle with half of the Heath toffee bits. Repeat layers a second time in same order.
- Keep refrigerated until ready to serve.
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