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Irish Creme Chocolate Trifle

 Irish Creme Chocolate Trifle
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
16 ServingsPrep: 20 min. Bake: 30 min. + chilling


  • 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


  • 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.