Double Chocolate Chunk Trifle
Recipes developed by Joy Wilson
1 3.9-ounce package instant chocolate
¾ cup cold milk
1 14-ounce can sweetened
6 Kirkland Signature double chocolate
or vanilla chocolate chunk muffins
4 cups fresh berries
3 cups heavy cream
½ cup confectioners’ sugar
1 tablespoon pure vanilla extract
Prepare the whipped cream: Using an electric stand mixer fitted with a whisk
cream, confectioners’ sugar and vanilla. Whip on medium speed until soft
peaks form. Set aside.
Place pudding mix in a medium bowl. Slowly whisk in cold milk and
sweetened condensed milk, whisking until smooth. With a spatula, fold in
1 cup of whipped cream until no streaks remain. Set aside.
Cut muffins into bite-size pieces. Cut any large berries into bite-size pieces.
Place half of the muffin pieces in an even layer in a large trifle bowl or glass
serving bowl. Layer with half of the pudding mixture and then half of the
whipped cream and berries. Repeat the layering with the remaining muffin
chunks, pudding, whipped cream and berries.
Cover with plastic wrap and chill in the refrigerator for at least 6 hours and
up to 24 hours. Makes 10 servings.
Quick Pull-Apart Danish
4 Fuji apples, peeled, cored and
1 tablespoon lemon juice
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 teaspoon cornstarch
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Spread sliced apples across the baking sheet. Sprinkle with lemon juice.
Sprinkle with brown sugar, cinnamon, cornstarch, allspice and salt.
Toss with your fingers. Top with butter cubes.
Bake on the center oven rack for 15-25 minutes, or until golden and
bubbly. Let cool slightly, then top each Danish with warm apples and
serve immediately. Makes 6 servings.
Pinch of ground allspice
Pinch of salt
2 tablespoons unsalted butter,
cut into small cubes
6 Kirkland Signature cheese
pull-apart Danish pastries