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Irish Creme Chocolate Trifle

1 package (18-1/4 ounces) devil's food cake mix
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 spearmint candies, crushed

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. With a
meat fork or wooden skewer, poke holes in cake about 2 in. apart.
Slowly pour creamer over cake; refrigerate for 1 hour. In a large
bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2
minutes or until soft-set. Cut cake into 1-1/2-in. cubes; place a

Printed from tasteofhome.com Nov 19, 2008

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Irish Creme Chocolate Trifle cont.

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: 14-16 servings.