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Irish Creme Chocolate Trifle Recipe

Irish Creme Chocolate Trifle Recipe photo by Taste of Home

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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. —Margaret Wilson, Sun City, California

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Irish Creme Chocolate Trifle Recipe

Prep: 20 min. Bake: 30 min. + chilling

Yield: 16 Servings

20 30 50

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

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, carefully 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: 16 servings.

Originally published as Irish Creme Chocolate Trifle in Quick Cooking November/December 2005, p31

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Reviews for Irish Creme Chocolate Trifle

Irish Creme Chocolate Trifle

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Reviewed on Apr. 26, 2013 by TNGal77

Made this for a birthday celebration at work and it was a HUGE hit. I followed the recipe as stated and used the Andes mints for the candy part.

My co-workers and I think just a slight drizzle of caramel between the layers would put this over the top!

Thanks for a great keeper! My boss has already requested that I make this for her birthday. :)

Reviewed on Apr. 12, 2013 by Galapagos

this was my first trifle recipe. I found the cake to be too wet, maybe a brownie would have more substance. But then not sure if I could still poke holes and add the creme. BTW I substituted the creamer for real baileys, the flavor was good, not too strong, just the cake was too wet. And it certainly should be eaten in one sitting because the next day it was all mush. I recommend individual servings instead of all in one bowl, that way you can ensure no leftovers.

Reviewed on Mar. 20, 2013 by Ravemoir

My entire family loved this recipe, and my son enjoyed cooking this with me. I had to change a couple ingredients so they were reduced sugar. I think the next time I will alter the ingredients so that there is less fat as well. I especially liked the way the cake soaked up the Irish creme.

Reviewed on Mar. 17, 2013 by annsway1

The brownies were very good in it but I thought they were too heavy. Next time I will follow the recipe and use cake.

Reviewed on Mar. 17, 2013 by mep52

Chocolate and mint, what more could a person want.

Reviewed on Mar. 17, 2013 by bridgettevh

I want to make this today, I'm wondering if I can use brownie mix instead of cake mix? Please advise? Thanks!

Reviewed on Jun. 15, 2012 by JessBella6

As pretty as it is delicious!

Reviewed on Apr. 08, 2012 by hassall

Very good and easy to make! My trifle bowl only allowed two layers not three, I used crushed skor chocolate bars in place of the mint and it tasted great! Everyone loved it!!!

Reviewed on Dec. 18, 2011 by dctiki

Does this feeze well?

Reviewed on Nov. 19, 2011 by curtisfamily93

Oops forgot to rate it

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