OMG – Carmela made this smooth delicious chocolate trifle for a dive club meeting.
Carmela’s Kahlua Chocolate Trifle
OMG – Carmela made this smooth delicious chocolate trifle for a dive club meeting. All I can say is Delicious.! Great for a crowd.
The cake and pudding mixture can be made a day in advance, refrigerated, then assembled an hour or so before serving.
Servings 18 Servings
Ingredients
- 1 15 ounce devil’s food cake mix
- 1/2 to 1 cup Kahlua
- 2 3 ounce boxes instant chocolate pudding mix (4 serving size) or 1 large box instant
- chocolate pudding mix mix ahead and chill
- 6 large Heath or Skor bars
- 3 1/2 cups milk
- 3 cups Cool Whip thawed (1 large tub)
Instructions
- Prepare, bake and cool cake mix in a 9 x 13 inch pan according to package directions.
- Refrigerate several hours or overnight and cut cake into cubes.
- Place Heath or Skor bars in freezer and when frozen put in zip lock bags, and crush with a hammer.
- Prepare in advance. In a large bowl, prepare pudding mixes with milk according to package directions, Chill pudding mix. until needed.
- To assemble
- Slice cake sideways if needed so it won’t be too thick.
- Using a large clear glass bowl or trifle dish, layer 1/3 cake. Be sure to cover the bottom of the dish
- completely. piece in if necessary – 1st layer.
- Poke holes in cake with fork and pour 1/4 cup or more KAHLUA over cake – 2nd layer.
- Spoon half of the chocolate pudding over the cake – 3rd layer.
- Cover with 1/3 of defrosted Cool Whip – 4th layer.
- Sprinkle Heath bar or Skor bar pieces over Cool Whip.
- Repeat layers 2 more times.
- Refrigerate until serving time.
Notes
Use a deep glass dish or trifle bowl.
It’s better to make all the ingredients a day in advance and assemble several hours before serving. Store in refrigerator.
It’s better to make all the ingredients a day in advance and assemble several hours before serving. Store in refrigerator.
