Serves: 9
Total Calories: 404
Bake cake according to package directions. Cool. Prepare pudding according to package directions and set aside. Crumble cake, reserving 1/2 cup. Place half the remaining cake crumbs in the bottom of a 4 1/2- or 5-quart trifle bowl. Layer with half the coffee, half the pudding, half the whipped topping and half the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining cake crumbs and crushed candy bars. Sprinkle over top and refrigerate 4–5 hours before serving.
Editor's Extra: Frozen whipped topping can be thawed in the microwave, but do it gradually. Try an 8-ounce container at 30% power for 1 minute, and large containers at additional 15-second intervals till there is still a frozen ball in the center, but able to be stirred soft. This takes watching, so do it gradually or you’ll end up with sweet soup.
This Chocolate Trifle recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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