Irish Creme Chocolate Trifle Recipe
- 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.
Reviews for Irish Creme Chocolate Trifle(27)
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Due to my high blood sugar, totally lightened up the recipe. With the exception of the Andes mint chips and Irish creme liqueur, everything light or sugar-free but still good. Light and refreshing.
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. :)
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.
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.
The brownies were very good in it but I thought they were too heavy. Next time I will follow the recipe and use cake.
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