Chocolate Trifle - cooking recipe

Ingredients
    1 pkg. Duncan Hines Swiss chocolate cake mix
    1 large container Cool Whip
    5 Heath or Skor candy bars
    2 boxes instant chocolate pudding
    3 c. milk
    1/2 c. Kahlua liqueur
Preparation
    Bake cake in a 9 x 13-inch pan.
    Make pudding; use 3 cups milk.
    In a serving bowl, crumble half of cake in bottom of bowl. Sprinkle half of Kahlua.
    Spread half of pudding.
    Spread 1/2 of Cool Whip.
    Sprinkle half of Heath bars.
    Repeat all layers ending with Heath bars as top layer.
    Store in fridge.

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