Excellent vegan crepes! I had never been able to cook crêpes properly until I tried this recipe. I was overjoyed to avoid using egg replacer. Replace the maple syrup with hazelnut syrup or any other flavor you prefer for a unique touch.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
Ingredients
- 1 (18.3 ounce) package chocolate chunk brownie mix (such as Duncan Hines)
- 2 large eggs
- ¼ cup water
- ¼ cup vegetable oil
- 1 (8 ounce) package cream cheese, softened
- 3 cups cold milk
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 6 ounces chocolate almond bark
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish.
- Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into the prepared dish.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut brownie into 1-inch squares.
- Beat cream cheese in a large bowl with an electric mixer until smooth. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.
- Place 1/2 of the brownie squares into the bottom of a trifle bowl or glass serving dish; top with 1/2 of the filling. Shave 1/2 of the chocolate almond bark over filling using a vegetable peeler. Top with remaining brownies, filling, and chocolate bark shavings. Refrigerate trifle until set, about 1 hour.
- I use a milk chocolate bar containing almonds and toffee chips for the chocolate shavings.
- The directions for making brownies are based on the particular brand mentioned. Follow instructions on box if using a different brand.
Nutrition Facts
| Calories | 523 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 14 g |
| Sodium | 387 mg |
| Sugars | 13 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Definitely a crowd pleaser! I’ve made a few trifles..love putting them together! This was easy to prepare like most of them. Only changes to the original recipe was that I used ready made brownies and substituted canned Cherries instead of Raspberries. For the topping Hershey’s chocolate w/ almonds crumbled. Still very much a winner with the family!
I already made this and it was delish. I am going to make it next week but like when I made it before I was confused if you mix the cream cheese with the pudding. I did mix the cream cheese and pudding.
I had trouble creaming the cream cheese, the pudding mix and milk. I had little pieces of cream cheese that showed up in the dark chocolate mixture. Next time I make it, I will slowly add the milk to get a creamy texture. Even with this minor problem, it tasted great.
Pretty, Easy & Delicious! I did modify it slightly by adding a layer of Red Raspberry pie filling. And instead of almond bark I used Heath Toffee bits. So Good!!
Made it with 2 of the small pudding boxes. White chocolate pudding, and used Heath bar crumbles on top. Amazing!
Friends and family loved it so much, they insisted that I serve 2 trifles using this recipe so there would be enough to go around for second helpings! I added a layer of raspberry pie filling and sprinkled slivered almonds on the top along with the almond chocolate bar shavings. It’s a WINNER!