When planning a holiday menu at my house, it is important that I have plenty of kid-friendly dishes. Especially in the dessert area. And what child doesn’t just love chocolate? Actually, what adult doesn’t love chocolate? Simply put, chocolate is a crowd-pleaser. Time and time again I’ve seen rows of nut-studded pies, spiced cakes or cookies, and cheesecakes galore. But if there is chocolate on the table, it’s the first to go.
Today I want to share two decadent desserts that epitomize every chocolate-lover’s dream! They are creamy, rich, and both use a box of instant pudding mix—an ingredient that is wonderfully nostalgic for many of us and easy to use!
With Thanksgiving next week and Christmas right after, I hope these desserts make their debut on your table and become a family favorite for adults and children alike!
- 21/2 cups chocolate graham cracker crumbs
- 1 cup sugar
- 1/2 cup butter, melted
- 11/2 cups cold milk
- 1 (3.4-ounce) box instant chocolate-flavored pudding mix
- 1 cup heavy whipping cream
- 3 teaspoons unflavored gelatin
- 1 (16-ounce) container frozen whipped topping, thawed
- Garnish: chocolate curls
- 1. Spray a 10-inch springform pan with nonstick baking spray with flour; line the bottom with parchment paper, and spray again; set aside. In a large bowl, combine crumbs and sugar. Add butter, and stir to combine. Press mixture into the bottom of prepared pan; place in freezer for about 15 minutes.
- 2. In a large bowl, whisk together milk and pudding mix until smooth and thickened (about 1 minute).
- 3. In a small saucepan, combine cream and gelatin; let mixture stand for 3 minutes. Cook mixture over low heat, whisking constantly, until gelatin is dissolved and mixture is smooth; cool slightly. Add gelatin mixture to pudding mixture, whisking until combined.
- 4. Add whipped topping to pudding mixture, whisking to combine. Spoon into prepared pan; chill for at least 1 hour. Garnish with chocolate curls, if desired. Store, covered, in refrigerator for up to 3 days.
- 11/2 cups cold milk
- 1 (3.4-ounce) box instant chocolate-flavored pudding mix
- 1 cup heavy whipping cream
- 3 teaspoons unflavored gelatin
- 2 (16-ounce) containers frozen whipped topping, thawed and divided
- 2 cups chocolate-covered toffee bits
- 1 prepared angel food cake, cut into 2-inch cubes
- 1. In a large bowl, whisk together milk and pudding mix until smooth and thickened (about 1 minute).
- 2. In a small saucepan, combine cream and gelatin; let mixture stand for 3 minutes. Cook mixture over low heat, whisking constantly, until gelatin is dissolved and mixture is smooth; cool slightly. Add gelatin mixture to pudding mixture, whisking until combined.
- 3. Add 1 container of whipped topping to pudding mixture, whisking to combine. Spoon half of mixture into the bottom of a large trifle dish; sprinkle with 1 cup toffee bits. Layer half of cake onto toffee bits. Repeat layers. Spoon remaining container of whipped topping onto cake. Store, covered, in refrigerator for up to 2 days.
Comments 8
Look elegant. Plan to make the the pie for family this week.
Some time ago, I made a chocolate trifle that also had the chocolate covered toffee bits in it. I made it the evening before I served it, and was disappointed to find that the toffee bits had become soft! Is that not the case with this recipe?
It sounds absolutely scrumptious, and I would love to make it this Christmas eve!
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These recipes are definitely going in my must try file. Thank you so much for sharing them.
Goodness! Imaging a lovely crystal plate with a serving of each!! Talk about decadent?!
And, with only slight changes each could be gluten free!
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I can hardly wait to get the book! Have a wonderful holiday season, everyone.
Love the decadent pie! My family are alcoholics so…..Thank you!
It’s not quite 8:30am and I want to eat a huge serving of Chocolate Toffee Trifle. Is that bad? Oh my goodness! Can’t wait to make it, perfect for my husbands birthday in two weeks.