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Pumpkin Mousse Brownie Trifle

Pumpkin Mousse Brownie Trifle
20 minutes
32 servings
Key Ingredients
Condensed Milk
Sweetened Condensed Milk 14 oz Can
14 oz. Can


  • 1 package (18.3 ounces) brownie mix
  • 1 cup water
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 2 packages (8 ounces each) lowfat cream cheese, at room temperature
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1/2 cup heavy whipping cream
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 container (16 ounces) light whipped topping, divided

Make It

Step 1
Prepare brownie mix according to package directions using water, oil and eggs, baking in a 13 x 9-inch backing pan. Let cool completely. Cut brownies into bite-size pieces.
Step 2
Beat cream cheese and pumpkin in a large mixer bowl until creamy. Add sweetened condensed milk, heavy cream, pumpkin pie spice and salt; beat until thoroughly combined. Refrigerate for 30 minutes.
Step 3
Place half of the brownies in the bottom of a trifle dish or large bowl. Pour half of the pumpkin mixture over the brownies. Top with half of the whipped topping. Repeat with remaining brownies, pumpkin mixture and whipped topping. Refrigerate for 4 hours. Dust with cocoa powder and orange decorative sugar, if desired.

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