Irish Creme Chocolate Trifle |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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I created this yummy chocolate trifle when I was given a bottle of Irish Cream liqueur as a gift and had leftover peppermint candy. I've served it with both liqueur and coffee creamer…and candy canes, too! It's always rich and decadent. Ingredients:
1 package devil's food cake mix (regular size) |
1 cup refrigerated irish creme nondairy creamer |
3-1/2 cups cold milk |
2 packages (3.9 ounces each) instant chocolate pudding mix |
3 cups whipped topping |
12 mint candies, chopped |
Directions:
1. Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.
2. With a meat fork or wooden skewer, carefully poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.
3. In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
4. Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator. Yield: 16 servings.
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