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Irish Creme Chocolate Trifle Recipe

Irish Creme Chocolate Trifle Recipe

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
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling YIELD:16 servings


  • 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. Yield: 16 servings.

Nutritional Facts

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

Reviews for Irish Creme Chocolate Trifle

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rena 55
Reviewed Jan. 13, 2018

"This is one of those " Oh, my goodness" recipes. It combines the best of everything for a rich and decadent dessert! I will make it again for our St. Patrick's day celebration!"

Reviewed Apr. 2, 2016

"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."

Reviewed Mar. 23, 2016

"This is a favorite everywhere I take it."

Reviewed Apr. 7, 2014 Edited Mar. 16, 2015

"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."

Reviewed Mar. 13, 2014

"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!"

Reviewed Dec. 26, 2013

"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."

Reviewed Dec. 16, 2013

"I totally forgot to put the Andes chips in the dessert so I just threw them all on top! It was delicious anyway and I will make it again!"

Reviewed May. 26, 2013

"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."

Reviewed Apr. 26, 2013

"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. :)"

Reviewed Apr. 12, 2013

"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."

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