Irish Cream Chocolate Trifle

This rich and decadent trifle is made with devil's food cake, Irish cream nondairy creamer, pudding and whipped topping then topped off with crushed spearmint candies.


14 to 16 servings


1 package (18 1/4 ounces) devil's food cake mix
1 cup refrigerated Irish cream nondairy creamer
3 1/2 cups cold milk
2 (3.9 ounces) packages instant chocolate pudding mix
3 cups whipped topping
12 spearmint candies, crushed


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

With a meat fork or wooden skewer, poke holes in cake about 2 inch 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 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 refrigerator.

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