Repeat layering.
Garnish with chocolate bar shavings. Refrigerate at least
an and into bottom of trifle dish. Then heat up fudge
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.
Mix milk and Jell-O pudding. Beat with a whisk until well blended. Mix with 1 bowl Cool Whip. In a glass trifle bowl or punch bowl, layer first brownie cubes, second pudding mix on top of cubes, third strawberries on top of pudding and fourth 1 bowl of Cool Whip on top of strawberries. Can put strawberry halves on top of Cool Whip (optional).
Prepare cake mix as directed on package and cool.
Prepare chocolate pudding as directed on package.
Mix toffee pieces with chocolate pudding.
Remove from heat and add chocolate chips and stir until melted
Pour 2 1/2 cups milk into large bowl. Add 2 packages Jell-O instant chocolate pudding. Beat with a wire whisk until well blended. Mix in 1 tub of Cool Whip (thawed). Layer brownies cubes, pudding and Cool Whip mixture, raspberries or strawberries and additional 1 tub of Cool Whip in large glass bowl. Refrigerate 1 hour. Makes 16 servings.
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.
Pour 2 1/2 cups milk into large bowl.
Add 2 pkgs jello instant chocolate pudding.
Beat with whire whisk until well blended.
Mix in 1 tub cool whip topping, thawed.
Layer brownie cubes, pudding and cool whip mixture, raspberries or strawberries and additional cool whip in large glass bowl as desired.
Refrigerate 1 hour or until ready to serve.
Makes 16 servings.
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
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.
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.
/2 or 5-quart trifle dish or decorative glass bowl
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.
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.