Description
This Chocolate Trifle is a decadent layered dessert featuring moist chocolate cake, creamy chocolate pudding, fluffy whipped topping, and crunchy Heath candy bar pieces. It’s easy to assemble, perfect for making ahead, and visually stunning for any gathering.
Ingredients
- 15.25 ounces chocolate cake mix (baked according to package instructions for a 9 × 13‑inch pan)
- 2 boxes (3.9 ounces each) instant chocolate pudding mix
- 4 cups milk
- 12 ounces frozen Cool Whip (whipped topping), slightly thawed
- 5 to 6 Heath candy bars, crushed into small pieces (divided for layers)
Instructions
- Preheat oven and bake the chocolate cake as per package instructions using a 9 × 13‑inch pan. Let it cool completely.
- Cut the cooled cake into small cubes, about 1 to 1½ inches in size.
- In a medium bowl, whisk together the pudding mix and 4 cups of milk for about 2 minutes until thickened.
- In a trifle bowl, add half of the cake cubes, gently pressing to fill gaps.
- Spread half of the pudding over the cake layer.
- Spread half of the thawed Cool Whip over the pudding.
- Sprinkle half of the crushed candy bars on top.
- Repeat the layers with the remaining cake, pudding, Cool Whip, and candy bar pieces.
- Cover and chill for 1 to 2 hours before serving.
Notes
- Use brownies instead of chocolate cake for a richer texture.
- Try different candy bars like Reese’s or Skor for variety.
- Optional: drizzle caramel or hot fudge sauce between layers for extra indulgence.
- Best served within 2–3 days of assembly for optimal texture.
- Do not freeze; the texture of the whipped topping and pudding can be compromised.
Nutrition
- Serving Size: 1/8th of trifle
- Calories: 450
- Sugar: 32g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
