"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, March 17, 2013

Irish Creme Chocolate Trifle

16 Servings
Prep: 20 min. Bake: 30 min. + chilling

1 package devil's food cake mix (regular size)
1 cup refrigerated Irish creme nondairy creamer
3-1/2 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups whipped topping
12 mint candies, chopped

Prepare and bake cake according to package directions, using a
greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.

With a meat fork or wooden skewer, carefully poke holes in cake about
2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.

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. Yield: 16

© Taste of Home 2012

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