Bake cake according to directions on box.
Cool.
Make pudding.
Whip the cream.
In trifle bowl crumble 1/3 cake; spread with 1/3 pudding, 1/3 whipped cream and 1/3 crushed Heath or Skor bars.
Repeat 2 more times.
Top with maraschino cherries.
Repeat layering.
Garnish with chocolate bar shavings. Refrigerate at least
Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
Repeat the layers ending with crushed candy on the top.
Refrigerate the trifle.
Delicious!
Prepare cake mix and pudding according to package directions. (You may add 1 1/2 cups chocolate chips to pudding as it cooks for a richer chocolate flavor.)
When ingredients have cooled, assemble in trifle dish or large deep container laying thusly: cake, pudding, whipped topping and chocolate chips or other candy bits until at least whipped cream and garnish top.
Serve a lot!
Make chocolate
cake
in
a 9 x 13-inch pan.
Let cool. Cut into
1-inch squares.
Mix pudding with milk.
In a trifle bowl or tall clear bowl, layer chocolate cake pieces, pudding, Cool Whip and
bananas.
Repeat
layers until bowl is filled. End with
Cool Whip.
Just
before serving, slice bananas and arrange on top.
Bake a box of brownie mix with walnuts according to directions. Cool. Break into small pieces. Make a small package of chocolate instant pudding. Use a glass trifle bowl. Layer chocolate pudding, brownies and a 12 ounce lite Cool Whip| two times. Sprinkle brownie crumbs on top.
Mix a box of brownie mix with walnuts and bake according to directions on box.
Cool.
Break into small pieces.
Mix pudding according to directions on the box.
Use a glass trifle bowl and layer chocolate pudding, brownies and Cool Whip.
Repeat one time. sprinkle brownie crumbs on top.
May garnish each layer with maraschino cherries, if desired.
n the bottom of the trifle dish (you will probably only
Bake the cake and cut into small squares.
Prepare the puddings.
In a large dessert bowl, put half of the chocolate cake at the bottom.
Spread half of the pudding over the layer of cake. Spread half of the Cool Whip over the pudding layer.
Sprinkle the Skor or Heath bar mixture over the Cool Whip layer.
Repeat steps, using the second half of all ingredients.
To make mousse, beat cream in a bowl until it thickens. Gradually add sugar, beating until stiff peaks form. Set aside.
In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. Fold in whipped cream mixture.
Assemble trifle by layering Lucky Leaf Premium Strawberry Fruit Filling, broken sugar cookies, white chocolate mousse, and whipped topping in a trifle bowl. Top with dollops of whipped cream. Refrigerate until ready to serve.
nto a mixing bowl. Melt chocolate in a bowl placed over
Pour milk into a large bowl, add pudding mixes.
Beat with a wire whisk 2 minutes, let stand 5 minutes.
Gently stir in 2 cups of whipped topping.
In trifle bowl, layer 1/2 marble cubes, drizzle with 1/2 the chocolate syrup, then 1/2 the toffee bars. Repeat layers again.
Garnish with remaining Cool Whip. Refrigerate 1 hour before serving.
Keep refrigerated.
ours.
Cut up the chocolate pound cake and put half
Remove from heat and add chocolate chips and stir until melted
ith cocoa powder to create chocolate custard. Spoon a couple of
repare the cake mix and chocolate pudding.
Crumble the cake
MMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste
Split cake in half.
Crumble in bowl.
Top with 1/2 Kahlua, 1/2 pudding, 1/2 Cool Whip and 1/2 Heath bar candy.
Repeat the process on top of first.
Chill until ready to serve.
Scoop out into dessert dishes.
Prepare brownie mix according to directions; cool.
Prepare chocolate and vanilla mousse and refrigerate 1 hour.
In 2-quart saucepan, stir together milk and whipping cream. Cook over medium heat until warm.
In small bowl, stir together sugar, cocoa and cornstarch.
Gradually add milk to mixture.
Add remaining ingredients, except sweetened whipped cream.
Continue cooking.
Stir constantly until it begins to thicken.
Pour into dessert dishes.
Cool 30 minutes.
Cover then refrigerate 2 hours. Add sweetened whipped cream and sprinkle with cocoa.