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Chocolate Trifle Recipe

Chocolate Trifle Recipe photo by Taste of Home

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For a fabulous finale when entertaining, Pam Botine's lovely layered trifle is a winner! "It's a do-ahead dessert that serves a group, and it even tastes great the next day," comments Pam, from Goldsboro, North Carolina.

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Chocolate Trifle Recipe

Prep: 30 min. + chilling

Yield: 8-10 Servings

30 30

Ingredients

1 package chocolate fudge cake mix (regular size)
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath candy bars (1.4 ounces each), crushed

Directions

Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside.
Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl.
Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping.
Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving. Yield: 8-10 servings.

Originally published as Chocolate Trifle in Taste of Home April/May 1994, p63

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Reviews for Chocolate Trifle

Chocolate Trifle

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Reviewed on Apr. 02, 2013 by luv2sun3356

Have made this recipe many times. Always a huge hit. I substitute brownies for the cake (cut into one inch squares). I also use chocolate chips as not everyone cares for the heath bars, and I omit the coffee. Also, side a little food coloring in the whipped cream for the holidays. I did pink for Easter. This is an extremely easy and delicious dessert. Enjoy!

Reviewed on Mar. 27, 2013 by bountiful03

Made this recipe for potluck and folks went back for seconds and thirds. And I just made a sugar free version for diabetic friends, using all sugar free ingredients. This is so simple and so yummy.

Reviewed on Jul. 25, 2012 by TeenCook23

I used raspberry hot chocolate and mixed it in the pudding instead of coffee. I also used heavy whipping cream to make my own cool whip.

Reviewed on Jul. 25, 2012 by TeenCook23

I used raspberry hot chocolate and mixed it in the pudding instead of coffee.

Reviewed on Jul. 15, 2012 by iteach5

I made this again yesterday for a neighborhood event, and it was a huge success. I made it all sugar-free (Pillsbury SF cake mix), SF pudding, SF Cool Whip, and SF Russell Stover toffee squares. It brought rave reviews!

Reviewed on Jan. 30, 2012 by debralmarshall

I made this and it was gone in two days

Reviewed on Nov. 19, 2011 by iteach5

Wow! What a find! It can actually be made using all sugar-free ingredients, inclluding the new Pillsbury sugar-free cake mix, and substituting chopped nuts for the Heath Bar.

Reviewed on Sep. 25, 2011 by elementalcook

This has a nice, light chocolate flavor. If you have a smaller trifle dish than what is specified, plan on using only about 1/3 of the cake crumbled in each layer and reserve the other 1/3 of the cake for eating some other way. I used the same amount of every other ingredient in the recipe for my smaller trifle dish, just reduced the cake layers. If you're not a big coffee fan, you can substitute hot chocolate, mocha, etc. Any candy that crumbles will work well in place of the heath bars...I'm thinking crushed peppermints next time and add some peppermint extract to the whipped cream...

Reviewed on Aug. 17, 2011 by Flwrgirl78

This is my son's fiance's FAVORITE dessert & the one she asks for on her birthday EVERY YEAR! I have also taken this to several potlucks & everyone wants the recipe, & the dish comes back home almost licked clean! If the cake doesn't come out perfect, no big deal, since it gets broken up anyway. A fun recipe for little ones to help assemble also.

Reviewed on Jul. 06, 2011 by TFR1959

This is my favorite company desert. Everyone loves it. I have even made it in individual clear plastic cups for a crowd. I highly recommend trying this wonderful desert!

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