Irish Creme Chocolate Trifle

Total Time

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


16 servings

Updated: Mar. 20, 2023
I was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy, so I created this delicious trifle. It's always rich and decadent. —Margaret Wilson, Sun City, California


  • 1 package devil's food cake mix (regular size)
  • 1 cup refrigerated Irish creme nondairy creamer
  • 3-1/2 cups 2% milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 3 cups whipped topping
  • 12 mint Andes candies, chopped


  1. Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour.
  2. With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate, covered, 1 hour.
  3. In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes.
  4. Cut cake into 1-1/2-in. cubes. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake cubes, pudding, whipped topping and candies. Repeat layers twice. Refrigerate until serving.

Nutrition Facts

1 serving: 343 calories, 14g fat (5g saturated fat), 39mg cholesterol, 363mg sodium, 49g carbohydrate (32g sugars, 1g fiber), 5g protein.