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Irish Creme Chocolate Trifle

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“This is a yummy mint and chocolate dish.”

Ingredients Nutrition

  • 1 (18 1/4 ounce) package devil's food cake mix
  • 1 14 cups water
  • 12 cup oil
  • 3 eggs
  • 1 cup non-dairy coffee creamer, Irish creme flavor
  • 3 12 cups cold milk
  • 2 (4 ounce) packages instant chocolate pudding mix
  • 3 cups whipped topping
  • 12 spearmint decorative candies, crushed


  1. Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack for 1 hour. With a meat fork or wooden skewer, poke holes in cake about 2 inches apart. Slowly pour creamer over cake; refrigerate for 1 hour.
  2. In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator.

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