Something Swanky

Nutella Brownie Mousse Trifle

Nutella Brownie Mousse Trifle |
 I hope you’ll forgive me for making this post short and sweet.
You see, we’re in a bit of a time warp here. It’s actually 3:02am about a week and a half ago, and I’m going on 15 hours of consecutive blogging.
Don’t be confused. This is just be planning ahead for the first time ever.
We’re moving in 6 days (which is actually 2 days ago– still with me?), and nothing, I repeat: nothing is packed.
Nutella Brownie Mousse Trifle |
The problem is that we’ve known we were going to be moving for so long that it kind of crept up on us. For so long, the move was so far away. And it wasn’t until yesterday that we realized it was only a week away (actually present time)!
It’s ok, it’s ok. We’re still living that college life in apartments– so we can totally pack up in 6 days. But pack up in 6 days and still blog full time? That’s a different scenario. So I’m practically pulling an all-nighter here and trying to schedule posts out for about 2 weeks marathon-blogging style.
Nutella Brownie Mousse Trifle |
The good news is that I’m almost done! And with this out of the way, I think I can focus on packing (er, unpacking now, I guess…).
Besides, what kind of an introduction does this dessert really need anyway?
Nutella? Mousse? Triffle?! Fuhgeddaboutit!
(….is that how that word is supposed to go? Do you get what I’m saying? Meh. It’s 3am. My words are getting a little jumbled. You’ll forgive me, right?)
Nutella Brownie Mousse Trifle |
Enjoy the Nutella, folks. Mine’s in a box somewhere around here…
Nutella Mousse Trifle


  • 1 1/4 c. skim milk
  • 3.4 oz package chocolate instant pudding mix
  • 1/4 c. Nutella
  • 16 oz Cool Whip (optional: additional 8 oz for layering and/or garnish)
  • 2 cups brownies, crumbled (I used Entenmann's Little Brownie Bites for these, but you can make brownies from scratch using this recipe


    For the Nutella Mousse:
  1. Whisk together the milk and the pudding mix.
  2. Whisk in the Nutella.
  3. Immediately whisk in half (8 oz) of the cool whip. Fold in the remaining (8 oz) cool whip with a spatula.
  4. !Assmebly:
  5. Alternately layer the mousse, the cool whip (if desired), and the brownies in 4 small glasses or sundae dishes.
Follw me!


Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

Latest posts by Ashton (see all)


17 Responses to “Nutella Brownie Mousse Trifle”

  1. Janine posted on November 20, 2012 at 7:34 pm (#)

    Hi there, can you please tell me if you can use fresh whipped cream in this recipe? I live in New Zealand and we don’t have cool whip here.

    I appreciate your time, thank you so much.

    • Ashton posted on December 3, 2012 at 12:24 pm (#)

      You can use fresh whipped cream, but you would need to serve pretty quickly after making it (like, within 30 minutes probably) and it wouldn’t keep in the fridge overnight, as fresh whipped cream deflates.

  2. Cara posted on March 22, 2013 at 11:36 pm (#)

    Sounds so delicious- as soon as I get time I’m whipping this one up!

  3. Zohren abdulhussein posted on August 14, 2013 at 8:17 am (#)

    Love it !!! Tried it very easy

  4. JustOneMoreBite posted on September 9, 2013 at 3:45 pm (#)

    This looks delicious! Anything with nutella has to be! I made a nutella milkshake about a week ago and I’ve made it a few times since! It’s really easy to make and so yummy; here’s a quick link to the recipe:

  5. Monica posted on September 16, 2013 at 12:26 pm (#)

    Hi Ashton, I was just wondering, how pronounced is the Nutella flavor? I know it’s really easy to dull the Nutella when you combine it with other ingredients, and I’d like to have an intense Nutella flavor. Thanks!

  6. Brenda Lampton posted on October 17, 2013 at 4:54 am (#)

    Our family loves Nutella! Always excited to see more recipes including it. Thanks!

  7. Jenny posted on January 9, 2014 at 2:54 pm (#)

    Quick question.
    You say 16oz Cool Whip (for layering).
    Then, recipe says to use 1/2, then remaining Cool Whip in the mousse.
    Is that another 16oz container in addition?
    So, 32oz total needed?
    Looks great! Making to bring to dinner tomorrow.
    Don’t want to mess it up.

    • Ashton posted on January 10, 2014 at 12:42 am (#)

      Oh! That’s supposed to to say “plus more for layering,” meaning, you can add as much or as little as you want in between the layers of mousse. I’ll change that now!

    • Jenny posted on January 10, 2014 at 1:20 am (#)

      Great! Thank you so much! Excited to make it!

  8. Amy posted on February 7, 2014 at 10:13 pm (#)

    I made this today for work. I did modify a tiny bit, and doubled the recipe, using an entire pan of brownies. The entire bowl was eaten!! Such a compliment, thank you for the recipe!

    Just notes on the tweaks I made.
    I used box brownies and baked them. When the recipe called for water, I used hot water, mixing instant coffee into it. I also used walnuts in my brownies. I used real whipping cream as well instead of cool whip. The dessert turned out delicious!

    • Jenny posted on February 9, 2014 at 10:38 pm (#)

      I wanted to be sure and thank you for the recipe as well. It is now my go-to dessert to take to friends’ homes for dinner! Thank you! I, too, have tried some modifications.
      -We really aren’t fond of Cool Whip, so I went ahead and made my own whipped cream. It worked great for the whole evening. The next day it was less desirable, but there wasn’t much left anyway, b/c it was so yummy!
      -I also tried mixing the Nutella in the whipped cream, as I didn’t really taste it all that much in the pudding. This enhanced the flavor a bit, and I made this an additional layer. Mmmm!
      Again, thank you!


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