Chocolate Brownie Mousse Coconut Macaroon Trifle - cooking recipe

Ingredients

1 (10 1/3 ounce) package brownies, with walnuts mix prepared according to pkg directions
1 (4 ounce) package coconut, pudding mix. prepared according to pkg direction. i used the cook & serve variety
1 large instant chocolate pudding mix
2 cups milk
1 (8 ounce) container Cool Whip
2 cups whipping cream
4 tblspoon sugar
2 teaspoons pure vanilla extract
1 (6 ounce) package coconut macaroons (DollarGeneral Store candy isle)
1/2 cup bakers coconut, toasted
1/3 cup chopped pecans, toasted
2 ounces dark chocolate or 2 ounces milk chocolate, for grating
9 maraschino cherries

Preparation

Mix Chocolate Jello Mix with Milk, when thoroughly blended whip in the carton of Cool Whip.
Whip Cream with Sugar & Vanilla until fairly stiff.
Add 1 cup of whipped cream to the prepared & cooled Coconut Pudding.
Cut prepared & cooled Brownies into small squares.
Place half of the Brownies in the bottom of a Trifle dish.
Spread half of the Choclolate pudding mixture over the Brownies.
Spread half of the Coconut pudding mixture over the Chocolate pudding.
Crumble the whole pkg of Coconut Macaroons over the Coconut pudding.
Spread remaining Coconut pudding over the Macaroons.
Place the remaining Brownies over the Coconut pudding.
Spread the remaining Chocolate Pudding over the Brownies.
Spread remaining Whipped Cream over the Chocolate Pudding.
Top with toasted Coconut & Pecans. Grate Chocolate over all. Arrange Cherries.