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.
Prepare Chocolate cake mix as directed on box and slice into chunks.
While cake is cooking prepare chocolate pudding mix as directed on box.
Layer in trifle bowl:
1/2 of the cake chunks (I don't use all the cake (doesn't all fit in my trifle bowl so I save more room for the really good stuff).
1/2 of the pudding.
1/2 of the whipped cream.
1/2 the crushed skor bars.
Repeat and done. Can eaten immediately or can be make several hours ahead.
For additional decoration sprinkle shaved chocolate on top.
ars into small bits.
Trifle bowl:
Carefully lay one
Cut cake into bite size pieces and place 1/2 of pieces in the bottom of a large bowl.
(Preferably a glass bowl to show off the layers) Place 1/2 of prepared pudding on top of cake layer, trying to keep it off the sides of the bowl.
Add 2 crushed Skor bars on top of pudding layer.
Place 1/2 tub of Cool Whip on top.
Repeat layers ending with Cool Whip.
Garnish with the remaining Skor bar.
Refridgerate at least 1 hour before serving.
Bake cake according to directions.
Use one layer for this recipe; you may freeze the other layer for another dessert.
Cool cake; cut into cubes.
Mix pudding as directed on package. Beat candy bars until crushed into small chips.
In a large bowl, layer cake, pudding, Cool Whip and candy bars.
Bake German chocolate cake according to directions.
Bake in a square pan and use half of the cake for this recipe.
You can freeze half for another dessert.
Cool cake and cut into cubes.
he various layers of the trifle so they are all ready
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.
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.
alf of this mixture into trifle or serving dish.
When
Bake ahead of time chocolate cake mix in a 13 x 9-inch baking pan.
Poke holes in cake 2 to 3 inches apart by using the end of a wooden spoon.
Drizzle a small amount of Kahlua into the holes and cover and let set overnight.
Mix the chocolate pudding up and set aside.
Crush the Skor bars and set aside.
Get a trifle dish and break up the chocolate cake all up into pieces.
Layer cake, pudding, Cool Whip and sprinkle with Skor bars.
Keep layering until all is used up.
Cool Whip with the candy will be on top.
In a trifle bowl or glass salad bowl, place 1 cake layer on bottom.
Spoon 1/2 of chocolate pudding on cake layer.
Sprinkle 3 crushed Skor bars on pudding.
Spread Cool Whip over Skor bars. Repeat layers.
Grate Hershey's Kisses over Cool Whip.
Keep refrigerated.
traight-sided glass bowl or trifle bowl.
Layer the bottom
Cook cake.
Cool; cut or break it up into bite-size pieces using one half of cake.
Make instant pudding.
In trifle bowl, put 1/2 cake and 1/2 pudding on top.
Put 1/2 Cool Whip on top of pudding.
Break frozen candy with meat mallet.
Sprinkle one candy bar on top of Cool Whip.
Repeat and make second layer (cake, pudding, Cool Whip and candy).
Chill in refrigerator 2 hours.
Mix cake mix and bake according to package directions in the form of a sheet cake. Cool completely and then cut in small cubes. Mix both boxes of pudding according to directions on package. In a large bowl layer: 1/2 of the cake, 1/2 the pudding, 1/2 the Cool Whip, 1/2 the Skor bars. Repeat layers, ending with crumbled candy. Chill for at least 4 hours. Makes 12 or more servings.
In a high sided bowl, break up 1/2 chocolate cake.
Pour on 1/8 cup of Kahlua, 1 box of chocolate pudding (prepared), 1/2 of Cool Whip and 1/2 of crushed Skor bars (sprinkled).
Repeat layers, ending with Cool Whip and Skor bars.
Refrigerate.
op of pudding.
Sprinkle skor bits on top of cool
Bake cake in 13 x 9-inch pan.
Poke holes in cake.
When warm, pour Kahlua over cake; let cool.
Mix pudding according to package directions and set aside.
If you have a large trifle bowl, use 3 packages.
In a trifle bowl, use 1/2 of the amount for each layer. Layer 1:
1/2 crumbled cake.
Layer 2:
pieces of candy bar.
Layer 3:
1/2 of pudding.
Layer 4:
1/2 of Cool Whip.
Repeat layers again.
Top with candy bar shavings.
ver crust.
Sprinkle chopped Skor bars over cream cheese layer
ake Scottish Typsy Laird Sherry Trifle.
Put the sponge into