A rich and decadent dessert!
Irish Creme Chocolate Trifle
Ingredients
1 — regular size package devil’s food cake mix
1 cup refrigerated Irish creme nondairy creamer
3-1/2 cups 2% milk
2 regular size packages instant chocolate pudding mix
3 cups whipped topping
12 mint Andes candies, chopped
Directions
~Prepare and bake cake mix according to package directions, using a 13×9-in. pan. Cool in pan on a wire rack one hour.
~With a wooden skewer, poke holes in cake about two inches apart. Slowly pour creamer over cake; refrigerate, covered, one hour.
~In a large bowl, whisk milk and pudding mixes for two minutes; let stand until soft-set, about two minutes.
~Cut cake into 1-1/2-in. cubes.
~In a 3-qt. glass bowl, layer a third of each of the following: cake cubes, pudding, whipped topping, and candies. Repeat layers twice. Refrigerate until serving.
~Makes 16 servings.