This show-stopping brownie trifle is loaded with tender, fudgy brownie bites, a creamy vanilla filling, and fresh berries. It's easy to make and assemble, and is a crowd pleaser wherever you serve it.
BROWNIES: Line a 9 x 9 metal pan with parchment paper, adding an overhang. Parchment paper is important for easy removal of the brownies. Lightly coat the parchment paper with nonstick spray. Preheat the oven according to package directions. Prepare the brownies according to package directions and bake according to directions for a 9 x 9-inch pan. Let cool completely before chopping into 1 inch cubes with a sharp knife.
CREAM: In a large bowl, mix together the sweetened condensed milk and 1% milk. With a hand mixer, beat in the pudding mix and then chill for 5 minutes. While it's chilling, add the heavy cream, powdered sugar, and vanilla paste (or extract) to a stand mixer fitted with the whisk attachment. Whisk on low speed to combine. Gradually increase to high speed until medium to stiff peaks form, about 1-3 minutes. Watch carefully to avoid over-beating. With a spatula, fold this cream into the condensed milk and pudding mixture. Fold until smooth and combined.
ASSEMBLE: Place 1/3 of brownie pieces in the bottom of the trifle dish. Cover with 1/3 of the cream and then 1 layer of berries (~1 cup depending on size). Repeat the layers twice: brownies, cream, berries. Chill for 1-3 hours (or overnight for soft brownies) and then serve cold. If desired, garnish with fresh mint.
Note 1: You can use just one type of berry (like the raspberries in this photo), or use a combination of a few such as raspberries, blackberries, and sliced strawberries. I typically add 1 cup of berries per layer, but you may want more (or less). Use your best judgement for how much you'd like to add.