Irish Creme Chocolate Trifle

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

I created this yummy chocolate trifle when I was given a bottle of Irish Cream liqueur as a gift and had leftover peppermint candy.  I’ve served it with both liqueur and coffee creamer…and candy canes, too!  It’s always rich and decadent.

          Margaret Wilson                                                                             Sun City, California

Irish Crème Chocolate Trifle Recipe

Irish Crème Chocolate Trifle

 

1 package devil’s food cake mix (regular size)

1 cup refrigerated Irish crème nondairy creamer

3 ½ cups cold milk

2 packages (3.9 oz. each) instant chocolate pudding mix

3 cups whipped topping

12 Andes Creme de Menthe candies, chopped

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

With a meat fork or wooden skewer, carefully poke holes in cake about 2 inches 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 ½ inch cubes; place a third of the cubes in a 3 quart glass bowl.  Top with a third of the pudding, whipped topping and candies; repeat layers twice.  Store in the refrigerator.        16 servings

 

(Recipe for Irish Crème Chocolate Trifle was on www.tasteofhome.com, 2013)