This past Saturday night was one I always look forward to each month — book club!
Our pick of the month was a bit of fan fiction indulgence for all of us “Pride & Prejudice” groupies. Our beloved Elizabeth and Darcy were swept up in a (gasp!) murder mystery in PD James’ recent release, “Death at Pemberly”. Who would have guessed?!? While the majority of the group ended up giving it less than raving reviews, it was definitely a fun idea for a summer read. AND to celebrate, I decided to go a tad English (although I don’t know if these totally count) and bring my version of an English trifle to share — these adorable Easy Butterfinger Brownie Trifles!
Somehow my day got away from me, and I ended up racing to make and photograph these in the 30 minutes before bookclub. So when I claim that they’re easy and fast, I’m definitely not kidding! But the final product looked and tasted anything but speedy. These little trifles were delightfully decadent. Loved how the Butterfinger pudding turned out. And it mixed perfectly with the rich chocolatey brownies and a little whipped cream to make some adorable little desserts. Absolutely loved them.
And I like to think Elizabeth and Darcy would have too. ;)
These cute little Butterfinger Brownie Trifles are super simple to make, and oh-so-delicious to enjoy!
1 pan of cooked brownies, roughly crumbled
1 (3.4 oz) package instant French vanilla pudding
2 cups milk
about 20 mini Butterfinger candy bars, finely crumbled
1 cup heavy cream, whipped (about 2 cups of whipped cream)
In a large bowl, whisk together pudding mix and milk until smooth. Refrigerate for 5 minutes, then remove and stir in most of the Butterfinger candy bars, reserving about 1/4 cup for garnish. Refrigerate pudding for an additional 5 minutes.
Then, in mini dessert cups or a large trifle dish, place a layer of brownies, then pudding, then brownies and pudding. Then top with whipped cream and sprinkle with a pinch of the remaining crumbled Butterfingers. Refrigerate or serve immediately.