Chocolate Trifle - cooking recipe
Ingredients
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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
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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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