GUEST RECIPE FEATURE




Submitted by:
Cynthia Judkins Godbold
Montgomery, Alabama USA



My cousin, Cynthia Judkins Godbold’s grandfather, Cliff Judkins, was the brother of my grandfather, Woodford Johnstone Judkins.  Don’t ask me how many times removed; that is a project for the genealogist.  “Cis”, her nickname, & I are about the same age, went to high school together, & have remained friends for all these many years.   She is a great mother, grandmother & cook.  And, has a crazy, very witty way about her.  There is definitely never a dull or quiet moment when she’s around!  That’s what makes her personality so magnetic.  Her recipe is, as they say, “To die for!”

Make this dessert at least 8 hours before serving to allow the ingredients to set.

Cooking Tip – see “Cooking Tips” on Home Page left sidebar for “Candy, crumbling hard-candy”


KAHLUA BROWNIE TRIFLE




1 pkg. fudge brownie mix
¼ cup Kahlua liqueur
1 (3.5-oz pkg.) chocolate mousse mix (no cooking involved)
6 to 8 (1.4-oz.)  Heath Bars, crumbled (see “Cooking Tip”)
12 oz. sweetened whipped cream or Cool Whip
Stemmed Maraschino cherries, drained

 

 

Prepare the brownies according to the package directions being careful not to overcook.  As soon as the whole un-cut brownie is removed from the oven, use a wooden skewer or a cocktail pick to pierce the whole surface in many places. The skewer should go completely through to the bottom of the baking pan.  Immediately brush the top of the un-cut brownie with the Kahlua liqueur.  Allow the whole un-cut brownie to cool completely before crumbling into bite-size pieces.  While waiting for cooling, prepare the chocolate mousse according to package directions, but do not chill as the package instructs.  When ready to assemble dessert, use a trifle bowl or another deep bowl.  Make layers of ½ the brownie crumbles, ½ of the chocolate mousse (in teaspoon-size dollops), ½ the broken Heath Bar crumbles (sprinkled evenly), & ½ the whipped cream or Cool Whip (in teaspoon-size dollops).  Repeat the layers.  Cover the bowl & refrigerate for at least 8 hours before serving.  Just before serving, top with stemmed Maraschino cherries nestled in several places on the dessert.



You would absolutely have to be unconscious not to love this beautiful & delicious dessert.  It also makes a perfect gift, if your destination is short.  If your travel time is long, keep the covered bowl in a well-iced cooler, & resist the temptation to sample!  Thanks, Cis, for this treat.

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