S’mores Trifle

This is a VERY decadent dessert. My friend made it for us for Tuesday night dinners, and I decided to make this for our annual labor day cookout where my dad makes clam cakes and chowder. This dessert didn’t stand a chance, it was gobbled up in less than 10 minutes. It appears to be a fancy dessert, but it is very easy to make. Thanks Mom Endeavors! 



  • 1 box brownie mix (or your favorite from scratch recipe)
  • 1 large box or 2 small of instant choco­late pud­ding (approx. 4 cups)
  • 1 sleeve of gra­ham crack­ers, bro­ken (about 9 crackers)
  • 1 tub of whipped topping
  • 1 small jar of Marsh­mal­low Creme
  • 1 C mini marshmallows
  • optional: 1 Hershey’s Bar



1. Start by bak­ing a 9×13 pan of brown­ies accord­ing to the pack­age direc­tions. Once done, allow to cool and cut up into chunks. While that bakes & cools, you can mix up the pud­ding and chop up your gra­ham crackers.

2. In a tri­fle dish add a layer of brownie pieces (for me, this was a lit­tle less than half the pan). Then, top the brownie pieces with about half of the pud­ding.

3. On top of the choco­late pud­ding, add a layer of bro­ken gra­ham crack­ers. I just broke them up in a bag­gie. I wanted small pieces, but not just crumbs. Make sure the choco­late pud­ding is cov­ered well with the gra­ham cracker.

4. Take half of the whipped top­ping from the tub and mix it in a bowl with half of the marsh­mal­low creme. It will prob­a­bly lumpy and that’s totally ok. Spread that mix­ture over the gra­ham cracker layer.

5. Repeat all the lay­ers again. You’ll end with the whipped top­ping mixture…

You need to broil marshmallows.…for only a few sec­onds! Just put about a cup (I just grabbed two hand­fuls) of mini-marshmallows onto a bak­ing sheet and put them in the oven under the broiler. You can­NOT walk away…in fact, don’t even look away. I didn’t even close the oven door. I stood there watch­ing for about 10–15 sec­onds. The moment they start look­ing a lit­tle golden, take them out. Oth­er­wise you might have a charred, gooey mess!

Let those cool, then sprin­kle them over the top of the whipped layer. For added gar­nish, add some crushed gra­ham crack­ers and some chopped up Her­shey bar!

Refrigerate and Enjoy!





Easter Peep Brownies

I went a little bit overboard with the Easter treats this year, and when I saw Domestic’s Rebel Peep brownies I had to have them.

I made mine with all pink peeps, even though I bought a bunch of different peep colors. I slightly crushed the M&M’s just to add a less of a huge crunch. I LOVED THEM. They didn’t go very fast at Easter- I think because most people weren’t feeling adventurous. But I thought they were so tasty!



  • 1 box chocolate cake mix
  • 2 eggs
  • ½ cup oil
  • 20-24 PEEPS candy (you could use bunnies or chicks; I used pink chicks)
  • 1 cup speckled Easter M&M’s candies


  1. Preheat oven to 350 degrees F. Line a 13×9 inch pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray. Set aside.
  2. In a large bowl, combine the cake mix, eggs + oil until well blended. Spread the mixture evenly into the prepared pan. Bake for 10 minutes. While the bars bake, roughly chop the PEEPS into bite-sized chunks and set aside.
  3. Quickly spread the chopped PEEPS evenly over the bars. Return the pan to the oven and bake for another 5-6 minutes or until the PEEPS are puffy and are juuuust beginning to brown a bit on the tops (you don’t want them to start toasting). Remove from the oven and immediately sprinkle both chips and the M&M’s evenly on top of the PEEPS.
  4. Allow the bars to cool in the pan completely before cutting into bars. I used a dampened knife to help me cut through the ultra-gooey marshmallow. These bars keep when covered at room temperature, for a couple of days.