Cut up frozen pound cake into bite sized pieces.
Mix both packages of chocolate pudding in bowl with 4 cups of chilled milk with wire whisk for 2 minutes until well combined.
Place half of the pound cake pieces in bottom of trifle bowl.
Spread half of the pudding over the cake pieces.
Spread half of the whipped topping over the pudding and sprinkle with half of the toffee bits.
Repeat layers with the remaining pound cake pieces, pudding, cool whip and top off with the remaining toffee bits!
Refrigerate until ready to serve!
The night before serving, bake cake in a 13 x 9 inch baking pan according to package directions. Cool; cut into 1 inch cubes. Pour pudding mix into a bowl, add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush.
In a very large glass bowl or a trifle bowl, layer, in order:
half of cake cubes, half of pudding mixture, half of whipped topping and half of Heath bars.
Repeat layers.
Cover with plastic wrap and refrigerate overnight.
Makes 12 to 14 servings.
In a clear glass bowl, layer chocolate cake, chocolate pudding, Cool Whip and Heath bar candies.
Add as many layers as your bowl allows.
Finish with Cool Whip and Heath bar candy. Chill until ready to serve.
yrup, butter, vanilla, egg, chocolate chips, and chocolate toffee bits.
Pour over
ntil blended.
STIR English toffee bits and flour in medium
1/2 of the chopped chocolate-toffee candy pieces and vanilla extract
Add 2 cups semi-sweet chocolate chips, stirring until chips are
n, around a 4-quart trifle bowl or a deep glass
side to cool.
When chocolate mixture is cool, combine with
Bake cake as directed on package and let cool.
Cut into slices or cubes.
Prepare pudding according to package directions.
Fold whipped topping into pudding, mixing well.
Cover bottom of trifle dish with cake pieces.
Next, cover cake pieces with pudding mixture.
Sprinkle toffee (Skor) pieces over pudding mixture.
Repeat layers 2 more times, ending with pudding.
Garnish with extra toffee pieces and some cake crumbs.
Chill at least 2 hours until set.
cups whipped topping. Chop toffee bars. Layer 1/3 of
traight-sided glass bowl or trifle bowl.
Layer the bottom
/2 to 5-qt. trifle dish or decorative glass bowl
Break up the trifle sponges and place them in
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
ool.
Melt the dark chocolate in double boiler, then let
br>While toffee is still hot and bubbly, pour chocolate chips evenly
glass serving bowl or trifle bowl, layer 1/3 brownie
Prepare/Bake brownies according to cake-like directions.
Cool completely.
In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
Fold in whipped topping.
Cut brownies into 1 inch cubes.
Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
Repeat layers 2 more times.
Chill 30 minutes before serving.
treaks remain.
In a trifle bowl, place half of the