- 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 Andes 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
"Happy this popped up as I lost the recipe and couldn't remember where I found it. My friend always wants me to bring this...Christmas, birthday, whatever. I use the green striped mints crushed in the layers and on top. Adds a little crunch and pretty."
"This is a favorite everywhere I take it."
"This has become a St Patrick's Day tradition in our house. My whole family loves it. I have had to substitute out vanilla creamer because I can't always find the Irish Creme flavor, and it still came out great. We have used lots of different candies in this rather than the mint candies since my kids don't like mint."
"Absolutely Delicious! In place of a carton of whipped topping...I made my own mint flavored whipped cream, by adding 1/2 cup of powdered rsugar, green food coloring, and 1/2 teaspoon of mint extract to 2 cups of whipping cream!"
"Big hit with co-workers. I made it with the Flavored creamer and it was really good so im sure using Baileys Irish Cream would be awsome."