Monthly Archives: March 2013
Do you need a good sized dessert for a crowd? Maybe something chocolatey and creamy with some crunch? Ooooohhh……Have I got a treat for you!
I created this recipe when I wanted something just so indulgent and delicious, you couldn’t help but get taken in by it.
And yes, it really is served up in a punch bowl or you can use a large glass or trifle bowl for a smaller sized dish as this recipe gives you. You can easily double the recipe below to fill a large punch bowl (making exceptions for the pudding filling and Cool Whip where needed).
DOUBLE FUDGE TOFFEE PUNCH BOWL CAKE (serves 8 – 12)
1 box brownie mix or
3 boxes (3.9 oz.) instant chocolate pudding mix
3 large tubs Cool Whip (I think they are the 16 oz. or larger)
1-1/2 cups chopped pecans
1 package crumbled toffee pieces (or 2 – 4 cups of homemade toffee pieces)
3 cups Cold milk
Prepare brownies according to package directions. I like to make the cake like brownies for this. Allow to cool completely.
In a large mixing bowl, mix instant pudding and cold milk together until completely mixed. Add 1 tub of Cool Whip and blend until smooth and creamy and fluffy. Set aside.
In a glass punch bowl or large trifle bowl, crumble 1/3 to 1/2 of the cooled brownies as your first layer. Follow with 1/3 t0 1/2 of the pudding mixture. Next layer, spread a layer of Cool Whip. Follow this layer with 1/2 to 1/3 of the crumbled toffee pieces and some of the chopped pecans.
Continue layers in this way until you reach the top of the bowl (or the last of your ingredients), ending with the toffee and pecans for garnish.
Chill, uncovered, for a minimum of 2 hours.
Serve it up in the bowl with a large spoon for dipping it out. Watch people dive in and listen to them sing your culinary praises. Only you’ll know just how easy it is.
*Make it triple fudgey goodness by adding chocolate chips or crumbled chocolate bar pieces in with your toffee and pecan layers.