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English Toffee Trifle

While the rest of the girls on the planet wept when Prince William announced his engagement, I started thinking what I’d make on the wedding day to celebrate. That was the first time I made this trifle, but not the last because it is amazing yet oh-so-easy to make. I also made cranberry white chocolate scones that morning, but that’s a recipe for another day.

It might be long after their wedding, but I thought the recipe was worth sharing.

English Toffee Trifle

  • half a pint of heavy whipping cream
  • 3 tablespoons sugar
  • 1 (19.8 ounce) package brownie mix (or a pan of your favorite homemade brownies)
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1/2 cup water
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) container french vanilla cool whip (thawed)
  • Bag of Heath toffee bars (or snazzy toffee of your choice) broken into bits
  • 1 jar caramel sauce (usually used as an ice-cream topping)


  1. Make brownies according to package directions. Allow to cool. Cut into one inch cubes.
  2. Mix pudding, water, and sweetened condensed milk, set aside.
  3. Whip heavy whipping cream with sugar until peaks form, fold whipped cream into pudding mixture until the mixture is a uniform brown color.
  4. Layer into a trifle bowl/large glass bowl: brownies, caramel, toffee bits, chocolate cream, vanilla whipped cream then repeat!
  5. Garnish top with remaining toffee or chocolate curls. Chill for 8 hours before serving.

Then dig in! It’s a dessert fit for royalty.


About Jess Keller

I'm an author, speaker and chocolate eater who's chasing hard after my dreams.

4 responses »

  1. Sounds delicious. All my favorite ingredients. We’ll try it.

  2. They are sounding bettere all the time.But I still like the OREO and chochips the best so far.


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