Why don't I make trifles more often? Why? They're fun to make, can be put together ahead of time, and feed a crowd. Oh, and they happen to be delicious! Trifles are one of those desserts that you bring to the table, and people say, "Wow!"

Did I mention this feeds a crowd? Try 18 to 22 servings!

If you've never made a trifle before, it's basically cake, pudding, and cream - layered and chilled. Very easily adaptable to pretty much any flavor combination. You'll see brownies in place of the cake portion often, and that's what I did here.

This trifle is inspired by malt ball Easter egg candies. They're so addicting...and so cute. I decided to add a little malt flavor in every layer of the trifle.

(Those little eggs are also quite tricky to chop. You may need to break out the hammer. Just don't do it while your husband is on an important conference call in the next room. Ask me how I know.)

I don't own a trifle bowl, but I DO own a cake stand. Did you know that if you flip the parts of your cake stand over, TADA!, you have a trifle bowl?!?

Alright, so we start with our brownie layer. If you're pinched for time, you could even use a store-bought mix here. My suggestion: Ghirardelli. It rivals homemade. And I love a homemade brownie.

Break it into pieces and place in the bottom of the bowl.

Next up is the chocolate malt pudding.

And then, a layer of cream cheese malted cream. The cream cheese adds texture, flavor, and more stability than straight whipped cream.

Add chopped malted milk eggs. 

Then, repeat the layers, ending with the cream. You'll chill the trifle for an hour or more for the layers to meld.

You can top the trifle with whole or chopped malted milk eggs OR even add a chocolate Easter bunny! (You'll probably need to prop the bunny up with some toothpicks or skewers.)

This trifle feeds A CROWD! It's seriously the perfect dessert for an Easter party or family get-together.

Easter Trifle

Playing off of the malted “eggs” chocolates at Easter, this trifle has malted flavor in every layer – brownies, pudding, and cream. This dessert feeds a crowd and is so festive topped with a chocolate bunny or more malted eggs. 

PREP TIME: 1 hour

BAKE TIME: 30 minutes

YIELD: 18-22 servings

[Note: for even easier prep, use 2 boxes of brownie mix, baked as directed in two 8x8 pans. Add 1/8 cup malted milk powder to the batter of each.]

For the brownies:

3/4 cup unsalted butter

1 cup lightly packed light brown sugar

1 cup granulated sugar

1 cup Dutch-process cocoa powder

1/4 cup malted milk powder

1 teaspoon kosher salt

1/2 teaspoon baking powder

2 teaspoons vanilla extract

4 eggs

1 cup unbleached, all-purpose flour

For the pudding:

2 (3.4-ounce) boxes instant chocolate pudding

1/4 cup malted milk powder

4 cups cold milk

For the cream:

2 (8-ounce) packages cream cheese, room temperature

2/3 cup powdered sugar

1/2 cup malted milk powder

2 teaspoons vanilla extract

4 cups heavy cream

2 packages malted milk ball “eggs”

Chocolate bunny (optional but adorable)

Make the brownies: 

Grease a 9X13” pan. Preheat oven to 325. 

Melt the butter over medium-low heat. Once melted, stir in the sugars, stirring until incorporated into the butter. Stir and heat for 30 more seconds. Remove from heat. Whisk in cocoa, malted milk powder, salt, and baking powder. Add the vanilla. Whisk in eggs, one at a time, whisking until smooth. Stir in the flour.

Pour the batter into the prepared pan and bake for 25-30 minutes or until done. Let cool completely on a wire rack. 

Make the pudding: 

Whisk the pudding mixes and malted milk powder together. Add the milk and whisk for 2 minutes. Pour into a bowl, cover, and chill in the refrigerator for at least two hours. 

Make the cream: 

Beat the cream cheese with the paddle attachment until soft and creamy. Mix in the sugar, malted milk powder, and vanilla. Scrape down the sides and bottom of the bowl as needed and beat until thoroughly mixed. 

In another bowl, whip the cream using the whisk attachment until soft peaks form. Add the cream cheese mixture and beat until stiff peaks form. (The paddle attachment may be used here to avoid overbeating.) 

Assemble:

Chop one package of the malted eggs. (You may need to place the eggs in a large ziptop bag and use a meat mallet or hammer.) 

Break the brownie into pieces and place half into the bottom of a trifle dish. Spread with half of the pudding. Spread half of the cream mixture on top. Sprinkle chopped malted eggs on top. Repeat the layers ending with the cream. Refrigerate the trifle for at least two hours for it to set. May be made the day before.

Before serving, top with the whole malted eggs and, if desired, a chocolate bunny. Depending on the size of the bunny, it may need to be propped up with toothpicks or skewers. Scoop with a large spoon to serve. 

Variation: Use small individual jars or glasses instead of a trifle bowl.