• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

• If you don’t have any leftover brownies, you will need to make a batch. You will need at least half a pan to make this trifle. Allow the brownies to cool before beginning this recipe.
• Break the brownies into small pieces for layering and garnishing. You will need approximately 5 cups brownie pieces. Place the crumbled brownies in a bowl.
• Using a nut chopper or knife and cutting board, chop 1/2 cup chopped pecans.

Make the Chocolate Pudding

• Prepare 5.9 oz instant chocolate pudding mix as directed on package instructions, using either an electric mixer or whisking by hand. You will need 3 cups whole milk to do this.

Assemble the Brownie Trifle

• To begin assembling the trifle, you will need the brownie pieces (at least half of the pan), the chocolate pudding, and 16 oz frozen whipped topping, thawed, along with a trifle dish.
• Begin by adding 1/3 of the brownie pieces to the bottom of the dish. Spoon half of the chocolate pudding on top of the brownie pieces, carefully smoothing the pudding to the edges of the bowl.
• Next, add about 1/3 (approximately 2 cups) whipped topping over the pudding, carefully spreading it to the edges of the dish.
• Continue the layering process once more with the brownies, pudding, and whipped topping.

Garnish the Trifle

• If desired, finish the trifle with a garnish. I added a large dollop of whipped topping to the center, with a sprinkle of chopped pecans on top of that. Then generously drizzle the top with 1/4 cup chocolate syrup.
• (If you have plenty of whipped topping, you may cover the enter top with it, followed by chopped pecans, and chocolate syrup. Your choice!)
• Cover with plastic wrap and refrigerate for at least 4 hours. Overnight is better as the flavors will meld even more, giving the mixture time to soak into the brownie pieces.
• Serve large spoonfuls of Chocolate Fudge Brownie Trifle in pretty bowls or on dessert plates. Refrigerate leftovers in a covered container for up to 4 days. Serves 12-16.