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