Tiny Tim Trifle

Name: Tiny Tim Trifle
Ingredients: 1/2 cup plus 2 tablespoons butter, softened; 1-1/3 cups sugar; 2 large eggs, lightly beaten; 4 large egg whites; 1/2 cup reduced-fat sour cream; 1/3 cup fat-free evaporated milk; 1 teaspoon vanilla extract; 1/4 teaspoon peppermint extract, optional; 1-1/3 cups all-purpose flour; 2/3 cup baking cocoa; 1 teaspoon baking powder; 1/4 teaspoon salt; 3-1/2 cups cold fat-free milk; 2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix; 1 carton (8 ounces) frozen fat-free whipped topping, thawed; 1 candy cane, crushed

16 ingredients

4 steps

Ingredients

1/2 cup plus 2 tablespoons butter, softened
1-1/3 cups sugar
2 large eggs, lightly beaten
4 large egg whites
1/2 cup reduced-fat sour cream
1/3 cup fat-free evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract, optional
1-1/3 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3-1/2 cups cold fat-free milk
2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1 candy cane, crushed

Directions

1

In a large bowl, beat butter. Gradually add sugar; beat for 2 minutes. Add the eggs, egg whites, sour cream, milk, vanilla and peppermint extract if desired. Combine the flour, cocoa, baking powder and salt; add to butter mixture just until blended.
2

Pour into a
3

coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4

For pudding, in a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Crumble the brownies; place half of the crumbs in a 3-qt. bowl or trifle dish. Top with half of the pudding and whipped topping. Repeat layers. Sprinkle with crushed candy cane. Cover and refrigerate for at least 1 hour before serving.