Death by Chocolate Trifle
- Trifles are essentially easy, dump-and-stir recipes. Just don't literally "dump" in the ingredients...you want the layers to stay uniform, so you get that you-slaved-all-day-on-this-dessert look.
This recipe is prepared with the KitchenAid Set of 3 Non-Slip Mixing Bowls (K34993).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 2 lbs strawberries, hulled and halved
- Juice of 1 lemon
- 1/3 cup sugar
- 1/2 cup strawberry preserves
- 2-1/2 cups whole milk
- 1/4 cup cold strong coffee
- 2 (3.9-oz) packages chocolate fudge instant pudding mix
- 1 (16-oz) container whipped topping, divided
- 1 lb chocolate cake, cut into 1" pieces
- 1 (14.3-oz) package Oreos, crumbled
- To prepare the grilled strawberries, preheat an outdoor grill over high heat. Place the halved strawberries, lemon juice, and sugar in a medium-size bowl. Toss until the strawberries are fully coated and place them in a nonstick grill pan. Cook for 5–6 minutes, tossing constantly. Place the berries back into the bowl and add the strawberry preserves. Mix until evenly combined. Cover with plastic wrap and refrigerate for 2 hours, or until completely cold.
- To prepare the pudding, whisk together the milk, coffee, and the packages of instant pudding in a large bowl until the mixture is thick. Fold in half of the whipped topping until fully incorporated. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cold.
- Use a large trifle bowl to assemble the trifle. Place 1/3 of the chocolate cake pieces into the bowl followed by 1/3 of the pudding mixture, 1/3 of the grilled strawberries, and 1/3 of the remaining whipped topping. End with 1/3 of the crushed Oreos. Repeat this process 2 more times, finishing with the whipped topping and crushed Oreos. Refrigerate until ready to serve.