18x8-inch pangluten and dairy free browniesbaked and cooled, homemade recipe link in post
29 oz So Delicious Cocowhip containersthawed and refrigerated
3-4cupsstrawberries, blueberries, raspberrieswashed and dried, cut strawberries into bite size pieces
1sprigfresh mint, to garnish
Instructions
With a knife cut the brownie pan into 25 small squares. Layer evenly around the bottom of the trifle. Only use ½ the brownie pan. Save the other half for the top layer.
Spread one container of cocowhip onto top of crumbled brownie. Spread evenly.
Place one layer of fruit evenly over cocowhip.
Add rest of brownie on top of fruit. Break into crumbs with your hands. Leave a few small crumbs for the garnish.
Add last container of cocowhip. Spread evenly.
Lastly garnish brownie trifle with remaining brownies. Add a few pieces of fruit. Add a couple mint leaves and a whole strawberry for the wow effect.
Keep covered, and chilled in the refrigerator until serving.