Friday, August 24, 2012

Fudge Round Trifle

I am not a creative person by any means, but sometimes, I do things that are just genius.
I can't even tell you how divine this dessert is; there are no words to describe what I feel for it...So I will let the food speak for itself and I highly suggest you get your little hiney to the store to make it. Unless of course you already have 16 little debbie fudge rounds lying around your house. If that's the case, you're ready to's so easy to throw together. Perfect for a last minute dessert that will blow everyone away.

Fudge Round Trifle
16 Fudge Rounds, broken up
1, 16 oz. container Cool Whip
For the Mousse:
1/2 Cup butter, softened
3 Cups confectioners sugar
1/2 Cup Hershey's dark cocoa
1 Tbsp. vanilla extract
1 Tbsp. milk if needed to thin
1 Cup whipping cream or heavy cream

To make the mousse:
In the bowl of an electric mixer beat butter and 1 cup of confectioners sugar together til smooth.
Add in 1/2 cup cocoa and vanilla and on low mix togther until it all comes together in a smooth paste.
Add in remaining 2 cups confectioners sugar with mixer on low until completely incorporated then turn up to high. If needed add in milk to thin the batter.
Transfer batter to another bowl and wash out mixing bowl.
Pour in cream, and with a whisk attachment, on high mix until whipped cream is made.
Gently fold whipped cream into chocolate frosting/batter with a spatula until completely combined.

In a trifle dish, lay 8 broken up fudge rounds on the bottom, over that spread half the chocolate mousse, then half the cool whip.

The end.

*It is at it's maximum greatness if you let it sit a few hours before eating. I ate some right away, and also waited the few hours. No matter what, you really can't go wrong!

Also, here's a tip for you:
Fudge Round ice cream sandwiches!!!

Do it!

I hope you have a wonderful weekend!


  1. I'm thinking of making this about 18 hours ahead of a party (I'm pretty busy before and won't be near a kitchen). Do you think it'll stand up that long?

    1. it should be fine. I've made trifles a whole day ahead of time and never a problem :)