Taste of Home
Irish Creme Chocolate Trifle
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
YIELD: 16 servings.
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
Ingredients
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1 package devil's food cake mix (regular size)
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1 cup refrigerated Irish creme nondairy creamer
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3-1/2 cups 2% milk
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2 packages (3.9 ounces each) instant chocolate pudding mix
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3 cups whipped topping
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12 mint Andes candies, chopped
Directions
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1.
Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour.
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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.
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3.
In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes.
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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.
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