TIRAMISU BROWNIE TRIFLE

COFFEE LIQUEUR MAKES A BOLD STATEMENT IN THIS DRAMATIC DESSERT. IF DESIRED, USE OUR NONALCOHOLIC VARIATION, AS SHOWN IN OUR COOK'S TIP.

INGREDIENTS

  • 1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
  • 1 container (16 oz) frozen whipped topping, thawed, divided
  • 2 bars (1.45 oz each) dark chocolate candy, divided
  • 1/2-1 cup coffee liqueur (see Cook's Tip), divided
  • 1/2 cup water
  • 3 tbsp instant coffee granules
  • 2 pkg (8 oz each) cream cheese, softened
  • 1 pkg (3.3 oz) vanilla instant pudding and pie filling
TIRAMISU BROWNIE TRIFLE #dessertrecipes


DIRECTIONS

  1. Preheat oven to 375°F. Line Large Sheet Pan with a 20-in. piece of Parchment Paper; set aside. Prepare brownie mix according to package directions. Pour batter into pan; bake 20-22 minutes or until wooden pick inserted in center comes out clean. Remove brownie from pan to Stackable Cooling Rack.
  2. Meanwhile, attach open star tip to Easy Accent® Decorator. Fill with about 3/4 cup of the whipped topping; set aside. Chop 1 1/2 of the chocolate bars using Food Chopper; set aside. For filling, combine 1/2 cup coffee liqueur, water and instant coffee in Small Batter Bowl; stir until dissolved using Stainless Whisk. In Stainless (4-qt.) Mixing Bowl, whisk cream cheese until smooth. Gradually add coffee mixture to cream cheese; whisk until smooth. Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken. Fold in remaining whipped topping and chopped chocolate using Master Scraper; set aside.
  3. Cut brownie into 1-in. cubes using Pizza Cutter. If desired, using Chef's Silicone Basting Brush, brush brownie cubes with additional 1/2 cup coffee liqueur.
  4. Full instructions visit @pamperedchef

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