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First of all bake the brownies and allow to cool. Then using HALF of the brownies, cut into small bite size cubes. Then arrange half of the cubes in the bottom of your bowl or glasses.
When you have made the pudding or Jell -O , place in a bowl and cover the surface with plastic wrap and allow to completely cool. You need the plastic wrap to stop a skin from forming. *** If making custard from scratch, please add 2 tablespoons of cocoa powder.
Whip all the fresh cream until stiff, adding powdered sugar to taste, then gently combine HALF the whipped cream into the cold custard / Jello - O mix. If using Cool whip, add HALF the amount to the mix.
Use a spoon and pour half of the pudding mix over the top of the brownies. Try to get the pudding in between all the gaps. Add the remaining half of the brownie cubes, distributing evenly, then half of the remaining whipped cream (the rest is used for the topping), then the remaining chocolate pudding. Finish off with the remaining whipped cream or cool whip. You can either pipe it on top or simply spread it. Shake a little cocoa powder or sprinkles for decoration. See the photo below for the layers.
Refrigerate of 3 -4 hours if you can wait that long! For best results, try to chill for 8 hours.