Caramel Chocolate Trifle

“Another great trifle recipe, and oh my so rich!!”
READY IN:
40mins
SERVES:
16
UNITS:
Metric

Ingredients Nutrition

  • 255.14 g devil's food cake mix
  • 3 eggs
  • 314.66 ml water
  • 118.29 ml oil
  • 2 (226.79 g) package chocolate pudding, instant
  • 340.19 g Cool Whip
  • 340.19 g caramel ice cream topping
  • 198.44-226.79 g English toffee bits or 198.44-226.79 g almond brickle chips

Directions

  1. Prepare and bake cake according to directions for an 8 inch square baking pan.
  2. Cool on a wire rack.
  3. Prepare pudding according to pkg. directions.
  4. Cut cake into 1 1/2 inch cubes.
  5. Place 1/2 of the cubes in a 3 quart trifle bowl, or large glass serving bowl.
  6. Lightly press down to fill gaps.
  7. Top with 1/2 of the Cool Whip, pudding, caramel topping and toffee bits.
  8. Repeat layers.
  9. Cover and refrigerate.

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