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Easy Caramel-Cream Trifle

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“You will need a large glass 14-ounce trifle bowl or a large glass dessert bowl for this. Purchase the regular size candy bars for this, you can really just use as many bars as you wish. I just purchased the small pudding cups and used them as I could not find a large tub of ready made chocolate pudding. This is a perfect dessert to serve for a dinner party as it can be prepared 24 hours in advance. Plan ahead this needs to chill for a minimum of 2 hours or up to 24 hours before serving. Chilling time is cooking time.”
READY IN:
22hrs
SERVES:
10-15
UNITS:
US

Ingredients Nutrition

  • 1 (12 ounce) prepared angel food cake, cut into 1-inch cubes
  • 2 cups whipping cream (unwhipped)
  • 12 cup purchased caramel ice cream topping (I used Smuckers for this)
  • 4 -5 chocolate candy bars, coarsely chopped (purchase the regular-size bars, Skor or Crispy Crunch is good)
  • 1 (22 ounce) container prepared chocolate pudding

Directions

  1. In a trifle or glass bowl spread about 1/3 of the cake cubes over bottom.
  2. In a large bowl beat the whipping cream until stiff peaks form.
  3. Fold in the caramel topping.
  4. Spoon HALF of the caramel whipping cream mixture over the cake cubes in the bowl(it does not have to cover all the cake cubes totally).
  5. Sprinkle half of the chopped candy bars over the whipped cream.
  6. Scatter another third of the cake cubes over the cream and chocolate bar layer.
  7. Spoon the prepared chocolate pudding over the cake cubes.
  8. Scatter the remaining cake cubes over the pudding.
  9. Top with remaining caramel cream and chopped candy bars.
  10. Cover with plastic and chill for a minimum of 2 hours or up to 24 hours.

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