For a fabulous finale when entertaining, this lovely layered trifle is a winner! It’s a do-ahead dessert that serves a group, and even tastes great the next day.
—PAM BOTINE GOLDSBORO, NC
PREP: 30 MIN. + CHILLING • MAKES: 8-10 SERVINGS
1package chocolate fudge cake mix (regular size)
1package (6 ounces) instant chocolate pudding mix
1/2cup strong coffee
1carton (12 ounces) frozen whipped topping, thawed
6Heath candy bars (1.4 ounces each), crushed
1. Bake the cake according to the package directions. Cool. Prepare pudding according to the package directions; set aside.
2. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4 1/2- or 5-qt. trifle dish or decorative glass bowl.
3. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping.
4. Mix remaining crushed candy bars with reserved cake crumbs; sprinkle over the top. Refrigerate 4-5 hours before serving.