Irish Creme Chocolate Trifle
- 1 package devil's food cake mix (regular size)
- 1 cup refrigerated Irish creme nondairy creamer
- 3-1/2 cups 2% milk
- 2 packages (3.9 ounces each) instant chocolate pudding mix
- 3 cups whipped topping
- 12 mint Andes candies, chopped
- Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour.
- With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate, covered, 1 hour.
- In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes.
- Cut cake into 1-1/2-in. cubes. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake cubes, pudding, whipped topping and candies. Repeat layers twice. Refrigerate until serving.
cake, creamer, milk, chocolate pudding, whipped topping, mint andes
Taken from www.tasteofhome.com/recipes/irish-creme-chocolate-trifle/ (may not work)