Irish Creme Chocolate Trifle
1 pkg. devil's food cake mix
1 cup refrigerated Irish creme nondairy creamer (I used Bailey's Carmel Irish Creme)
3 1/2 cups cold milk
2 pkgs. instant chocolate pudding mix
3 cups Cool Whip
12 Andes Chocolates, crushed
Prepare and bake cake according to pkg. directions, using a greased 13x9in. baking pan. Cool on a rack for 1 hour. With a meat fork or wooden skewer, poke holes in the cake about 2 inches apart. Slowly pour Bailey's or creamer over the cake and refrigerate for 1 hour.
In a large bowl, whisk 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-quart glass bowl. Top with a third of the pudding, whipped topping and candies. Repeat layers twice. Store in the refrigerator. Yields about 14-16 servings.
jackie austin
1 pkg. devil's food cake mix
1 cup refrigerated Irish creme nondairy creamer (I used Bailey's Carmel Irish Creme)
3 1/2 cups cold milk
2 pkgs. instant chocolate pudding mix
3 cups Cool Whip
12 Andes Chocolates, crushed
Prepare and bake cake according to pkg. directions, using a greased 13x9in. baking pan. Cool on a rack for 1 hour. With a meat fork or wooden skewer, poke holes in the cake about 2 inches apart. Slowly pour Bailey's or creamer over the cake and refrigerate for 1 hour.
In a large bowl, whisk 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-quart glass bowl. Top with a third of the pudding, whipped topping and candies. Repeat layers twice. Store in the refrigerator. Yields about 14-16 servings.
jackie austin
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