IRISH CREME CHOCOLATE TRIFLE

Irish Creme Chocolate Trifle image

I was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy, so I created this delicious trifle. It's always rich and decadent. -Margaret Wilson, Sun City, California

Provided by Taste of Home

Time 50m

Yield 16 servings.

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 363mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.