 |
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 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.
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |