Chocolate Brownie Mousse Coconut Macaroon Trifle
- 1 (10 1/3 ounce) package brownies, with walnuts mix prepared according to pkg directions
- 1 (4 ounce) package coconut, pudding mix. prepared according to pkg direction. i used the cook & serve variety
- 1 large instant chocolate pudding mix
- 2 cups milk
- 1 (8 ounce) container Cool Whip
- 2 cups whipping cream
- 4 tblspoon sugar
- 2 teaspoons pure vanilla extract
- 1 (6 ounce) package coconut macaroons (DollarGeneral Store candy isle)
- 1/2 cup bakers coconut, toasted
- 1/3 cup chopped pecans, toasted
- 2 ounces dark chocolate or 2 ounces milk chocolate, for grating
- 9 maraschino cherries
- Mix Chocolate Jello Mix with Milk, when thoroughly blended whip in the carton of Cool Whip.
- Whip Cream with Sugar & Vanilla until fairly stiff.
- Add 1 cup of whipped cream to the prepared & cooled Coconut Pudding.
- Cut prepared & cooled Brownies into small squares.
- Place half of the Brownies in the bottom of a Trifle dish.
- Spread half of the Choclolate pudding mixture over the Brownies.
- Spread half of the Coconut pudding mixture over the Chocolate pudding.
- Crumble the whole pkg of Coconut Macaroons over the Coconut pudding.
- Spread remaining Coconut pudding over the Macaroons.
- Place the remaining Brownies over the Coconut pudding.
- Spread the remaining Chocolate Pudding over the Brownies.
- Spread remaining Whipped Cream over the Chocolate Pudding.
- Top with toasted Coconut & Pecans. Grate Chocolate over all. Arrange Cherries.
brownies, coconut, chocolate pudding, milk, whipping cream, sugar, vanilla, coconut macaroons, bakers coconut, pecans, chocolate, maraschino cherries
Taken from www.food.com/recipe/chocolate-brownie-mousse-coconut-macaroon-trifle-529457 (may not work)