Irish Creme Chocolate Trifle Recipe

4.5 33 39
Irish Creme Chocolate Trifle Recipe
Irish Creme Chocolate Trifle Recipe photo by Taste of Home
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Irish Creme Chocolate Trifle Recipe

Read Reviews
4.5 33 39
Publisher Photo
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
Featured In: Top 10 Trifle Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 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

Directions

Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour.
With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate, covered, 1 hour.
In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes.
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.
Originally published as Irish Creme Chocolate Trifle in Quick Cooking November/December 2005, p31

Nutritional Facts

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

  • 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.
Originally published as Irish Creme Chocolate Trifle in Quick Cooking November/December 2005, p31

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Reviews forIrish Creme Chocolate Trifle

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MarthaLJ User ID: 8456608 246488
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."

MY REVIEW
NICKYLOVELL1976 User ID: 399086 245860
Reviewed Mar. 23, 2016

"This is a favorite everywhere I take it."

MY REVIEW
lmmanda User ID: 1101093 157354
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."

MY REVIEW
havingfunwithmyfamily User ID: 7043692 157353
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!"

MY REVIEW
paynemission User ID: 5069651 67794
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."

MY REVIEW
mlc311 User ID: 6661515 157247
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!"

MY REVIEW
Jllister User ID: 7279524 67879
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."

MY REVIEW
TNGal77 User ID: 5671403 146471
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. :)"

MY REVIEW
Galapagos User ID: 7170978 152539
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."

MY REVIEW
Ravemoir User ID: 6003642 153736
Reviewed Mar. 20, 2013

"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."

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