An Amazing Chocolate Trifle

An Amazing Chocolate Trifle

Community Classics .
Edited on Feb 11, 2003

Great dessert for serving a lot of people - and the serving size can be varied easily to fit the number of servings: just use more pudding and whipped topping to make it even bigger. This isn't my own original [passed on to me from a friend!], so I don't take credit, but I'm sure you'll love it too.


1 16-oz tub of whipped topping
2 large packages (2.1 oz) instant chocolate pudding mix
1 box of chocolate or devil's food cake mix and the required ingredients listed on the box
2 cups of chopped candy bars: peanut butter cups, nougat bars, and cookie-and-caramel bars work best
1 cup of mixed variety of Nestle morsels: white chocolate, peanut butter and milk chocolate, semisweet chocolate, butterscotch


Prepare the cake as instructed on the box. The cake can be baked in any of the pans recommended on the instructions [cupcake, 13" x 9", round pans, etc]. Cool.

Prepare the pudding as directed. Keep refrigerated.

Begin preparing the trifle by breaking up approximately one-third* of the cake into small pieces and placing them on the bottom of a large bowl [large salad bowl or mixing bowl works best--casserole dish will probably not be large enough]. Using a rubber spatula, spread one-third of the pudding onto the cake and press down. Using a spatula again, spread one-third of the whipped topping on top of the pudding. Sprinkle one-third of the candy pieces and morsels on top.
Repeat this sequence twice more, starting with the cake pieces and ending with a smooth layer of whipped topping and candy sprinkled on top.
Refrigerate until ready to serve. Recipe works best when given a couple of hours to allow the pudding to moisten the cake. To serve, spoon portions into individual bowls; serve with extra whipped topping if desired.
Refrigerate leftovers.

*Note: depending on the size of the bowl that is being used, the ingredients of the trifle may be divided into two layers rather than three.

Not a NESTLÉ®-tested recipe.

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