1 9x9 pan of your favorite fudge brownies - I like Ghirardelli Triple Chocolate Brownie Mix
2 packs Jello Chocolate Pudding, prepared according to package directions.
1 pint heavy whipping cream, whipped with 1/2 tsp pure vanilla extract and 1/2 cup sugar
6 Butterfinger candy bars, crushed - if you crush them, and then put them in the freezer for about 30 minutes, it keeps the chocolate from sticking to the paper, and comes out easily
Cut brownies into cubes and place in the bottom of a 9x13 Casserole dish. Cover with chocolate pudding and smooth out. Cover with whipped cream and smooth out. Sprinkle Butterfinger evenly over the whipped cream. Eat & enjoy. It can be made one day ahead and refrigerated.
To make a Chocolate Krackle Trifle, simply double the recipe and layer - brownie, pudding, whipped cream, Butterfinger, brownie, pudding, whipped cream, Butterfinger- in a trifle dish. When making a trifle, it needs to be eaten as soon as possible.
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