Halloween Trifle Dessert

• For the Chocolate Fudge Cake
• 2 oz. BAKER'S Semi-Sweet Chocolate, chopped finely
• 1 box (2 layer) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 4 eggs, room temperature
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup oil
• 1/2 cup water
• For the Filling
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 2 cups cold milk
• 1 tub (16 oz.) COOL WHIP Whipped Topping, thawed
• 8-10 drops orange food coloring
• Eye Ball Marshmallows
• 3 JET-PUFFED Marshmallows

1. For the Chocolate Fudge Cake PREHEAT oven to 350 degrees F
2. COAT 13x9 pan with non-stick cooking spray
3. CHOP chocolate, set aside
4. BEAT together cake mix, dry pudding mix, eggs, sour cream, oil and water in a large mixing bowl until well blended
5. STIR in chopped chocolate
6. POUR batter into prepared pan
7. BAKE 40-50 minutes or until a toothpick comes out clean
8. REMOVE from oven and allow to cool
9. For the Filling COMBINE milk and chocolate pudding according to directions on box
10. CHILL at least 5 minutes
11. COMBINE COOL WHIP Whipped Topping with Orange coloring, mix until well blended
12. Assemble Dessert CUT cake into 1 inch squares, place single layer on bottom of clear serving bowl
13. TOP with 1/2 of pudding mixture, spread evenly on top of cake
14. TOP with 1/2 of COOL WHIP Whipped Topping, spread evenly on top of pudding
15. REPEAT layers
16. ADD Marshmallow Eyes just before serving
17. SERVE immediately or chill until ready to serve
18. Eye Ball Marshmallows DRAW pupils onto Marshmallow with Food Writer
19. ADD blood veins

chocolate, chocolate, layer, eggs, s, oil, water, filling, cold milk, coloring, marshmallows, jetpuffed

Taken from www.kraftrecipes.com/recipes/halloween-trifle-dessert-168569.aspx (may not work)