n the bottom of the trifle dish (you will probably only
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.
Remove from heat and add chocolate chips and stir until melted
Bake cake as directed in 9 x 13-inch pan. Place 1/2 of cake in the bottom of a clear bowl or trifle dish. Make pudding, using 3/4 cup more milk than is called for. Pour 1/2 of the pudding over the cake. Sprinkle with 1/2 bag of chocolate chips and 1/2 bag of Heath bits over the cake and pudding. Repeat layers. Top with Cool Whip.
Repeat layering.
Garnish with chocolate bar shavings. Refrigerate at least
br>While baking, mix together chocolate syrup and the kahlua.
Bake cake as directed. Break into pieces in trifle bowl.
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!
into large bowl or trifle dish.
Spread with 1
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.
Make chocolate cake according to directions in a 13 x 9-inch pan.
Cool.
Crumble cake with a fork.
Make pudding according to directions.
Thaw Cool Whip.
Crush candy bars.
Layer in trifle bowl or other tall glass container 1/2 of cake mix, 1/2 of pudding, 1/2 of Cool Whip.
Sprinkle with 1/2 of the crumbled candy bars. Repeat another layer with other half of ingredients.
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.
/2 or 5-quart trifle dish or decorative glass bowl
Prepare cake mix according to package directions.
Bake in rectangular pan.
Cool cake, then poke holes with fork across cake.
Pour Kahlua over cake.
Crush candy bars.
Prepare mousse according to directions on box.
In a deep glass bowl or trifle dish, layer slices of cake, mousse, candy and cream.
Repeat, ending with cream.
Sprinkle some crumbled candy on top.
Chill overnight.
Bake brownie mix by directions in 13 x 9-inch pan.
Prick top of warm brownies with fork; drizzle with Kahlua.
Let cool and crumble.
Prepare pudding mix by directions, omitting chilling. Place 1/3 of crumbled brownies in 3-inch trifle dish.
Top with 1/2 pudding, whipped topping and crushed candy bars.
Repeat layers twice, ending with crushed candy bars.
Chill 8 hours.
Prepare cake mix according to package directions.
Allow to cool completely.
Break apart one layer of cooled cake into a large trifle bowl.
Sprinkle with Kahlua and crushed candy.
Layer with half of the prepared chocolate pudding and half of the Cool Whip.
Repeat layers, ending with Cool Whip.
I save some of the crushed candy for the top.
Refrigerate until ready to serve.
Cut cooled cake into large chunks.
Blend Kahlua into pudding. In glass trifle bowl, layer 1/2 cake, 1/2 pudding mixture, 1/2 whipped topping and 1/2 chopped candy.
Repeat layers.
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Bake cake as directed, using 2 round 8 or 9-inch pans. Prepare chocolate pudding as directed.
Cut each cake layer in half (you will have four round layers).
Place first layer in bottom of trifle bowl.
Sprinkle with Kahlua.
Cover with 1/4 of pudding.
Cover with 1/4 of whipped topping.
Sprinkle with crushed Heath bars.
Repeat until you use all ingredients.
Chill and serve.
In a trifle bowl or large bowl with high sides, prepare cake mix per box instructions, but decrease cooking time by 5 minutes. Prepare pudding per instructions, but use 3 cups milk instead of four.
Crush Heath bars into small pieces.
Crumble 1/2 cake.
Lay in bottom of bowl.
Pour 1/2 (1/4 cup) Kahlua over cake.
Pour 1/2 chocolate pudding over cake and Kahlua.
Put 1/2 crushed Heath bars over all.
Crumble rest of cake mix over all.
Pour 1/2 (1/4 cup) Kahlua over cake.