Best Toffee Trifle Recipes

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TOFFEE BROWNIE TRIFLE



Toffee Brownie Trifle image

This decadent combination of pantry items is a terrific way to dress up a brownie mix. Try this trifle with other flavors of pudding or substitute your favorite candy bar. It tastes great with low-fat and sugar-free products, too. -Wendy Bennett, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 6

1 package fudge brownie mix (13x9-in. pan size)
2-1/2 cups cold whole milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 package (3.3 ounces) instant white chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
2 to 3 Heath candy bars (1.4 ounces each), chopped

Steps:

  • Prepare and bake brownies according to package directions for cakelike brownies, using a greased 13x9-in. baking pan. Cool completely on a wire rack., In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand until soft-set, 2 minutes. Fold in whipped topping. , Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.

Nutrition Facts : Calories 265 calories, Fat 8g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 329mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE KAHLUA TOFFEE TRIFLE



Chocolate Kahlua Toffee Trifle image

This is such a yummy and decadent dessert. It is very impressive looking also. I have gotten a lot of oohs and aahs over this trifle. People always say it looks like it takes a long time to make but it is actually quite quick and easy to put together.

Provided by angelcakes

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 6

1 box devil's food cake mix
1 (6 ounce) package instant chocolate pudding mix
2 cups milk
1 cup Kahlua
16 ounces Cool Whip or 16 ounces fresh whipped cream
1 package Skor English toffee bits or 6 Skor candy bars, crushed up

Steps:

  • Prepare cake according to the box.
  • Set aside to cool.
  • Cut the cake up into cubes.
  • Combine pudding mix, milk and Kahlua.
  • If it is too runny, set it aside in the fridge to allow it to thicken for 20 minutes.
  • It will make it easier to work with.
  • To assemble, use a pretty straight-sided glass bowl or trifle bowl.
  • Layer the bottom with 1/2 the cake cubes making sure to line the sides of the bowl.
  • I usually like to cut a few rectangular pieces to line the side with and then fill the inside with the cubes.
  • Pour 1/2 the the pudding over the the cake layer making sure to spread it to the side of the bowl so you can see the layer.
  • Spread 1/2 the Cool Whip on top of the pudding mix in the same manner.
  • Sprinkle 1/2 the Skors bits on top of the Cool Whip.
  • Repeat the layering with the rest of the ingredients ending with the Skors bits on top.
  • Chill overnight before serving.

HEATH TOFFEE CHOCOLATE TRIFLE



Heath Toffee Chocolate Trifle image

Looking for a sweet dessert that is easy to make and delicious to eat? My Heath Toffee Chocolate Trifle is a show stopper with its many layers of chocolate pudding, devils food cake and whipped topping. Garnished with a layer of Heath Toffee Bits and whipped topping, this chocolate trifle is inexpensive and serves a crowd easily.

Provided by The Hot Mess Kitchen

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 4

1 (15 1/4 ounce) box of your favorite brand devil's food cake
2 (4 ounce) boxes chocolate pudding (we use family size because we love pudding!)
1 (16 ounce) container whipped topping
1 (8 ounce) bag of heath toffee pieces

Steps:

  • Follow the instructions on the box to prepare the cake mix and chocolate pudding.
  • Crumble the cake witha fork until you get smaller pieces and let the cake cool for 30 minutes.
  • In a large glass bowl, layer - cake, chocolate pudding and whipped topping until you get to the top.
  • The top layer is whipped topping with a garnish of Heath Toffee Bits.
  • Serve immediately or chill in the refrigerator for up to one day and serve.
  • * I recommend layering in a glass bowl to show off both the layers of this dessert and the garnish of the Heath Toffee Bits.

Nutrition Facts : Calories 230.1, Fat 15.8, SaturatedFat 9.3, Cholesterol 40.6, Sodium 140, Carbohydrate 20.9, Fiber 0.2, Sugar 17.7, Protein 2.3

CARAMEL FLUFF & TOFFEE TRIFLE



Caramel Fluff & Toffee Trifle image

The best part of this stunning dessert is that you need only five ingredients to put it together. -Daniel Anderson, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 5

2 cups heavy whipping cream
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 cup milk chocolate English toffee bits

Steps:

  • In a large bowl, beat cream, brown sugar and vanilla just until blended. Refrigerate, covered, 20 minutes. Beat until stiff peaks form., In a 4-qt. glass bowl, layer one-third of each of the following: cake cubes, whipped cream and toffee bits. Repeat layers twice. Refrigerate until serving.

Nutrition Facts : Calories 347 calories, Fat 22g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 227mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE-TOFFEE TRIFLE



Chocolate-Toffee Trifle image

Categories     Chocolate     Dairy     Dessert     Bake     Fall     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 14

1 1/2 ounces unsweetened chocolate, finely chopped
1 cup sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1/4 cup buttermilk
1/2 cup boiling water
1 teaspoon vanilla extract
3 cups chilled whipping cream
1 1/2 cups chocolate-covered English toffee bits (two 6-ounce bags)
Semisweet chocolate shavings

Steps:

  • Preheat oven to 375°F. Butter and flour 9-inch square baking pan with 2-inch-high sides. Melt 1 1/2 ounces chocolate in top of double boiler set over simmering water, stirring until smooth. Remove from over water. Let cool 10 minutes.
  • Sift flour, baking soda and salt into medium bowl. Beat brown sugar and butter in large bowl until blended. Add egg; beat well. Beat in yolk.Add melted chocolate; beat until blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Add 1/2 cup boiling water and vanilla; stir until blended (batter will be thin.)
  • Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack and cool completely. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.)
  • Beat cream in large bowl until stiff peaks form. Spoon 1 1/2 cups whipped cream into bottom of large glass trifle bowl. Sprinkle with 1/2 cup toffee bits. Crumble 1/3 of cake over toffee. Repeat layering of whipped cream, toffee bits and cake, creating 3 layers of each. Spoon remaining whipped cream over top, spreading to cover. Cover trifle; refrigerate at least 4 hours. (Trifle can be prepared 1 day ahead. Keep refrigerated.)
  • Sprinkle trifle with chocolate shavings and serve.

TOFFEE BROWNIE TRIFLE



Toffee Brownie Trifle image

This is from the December 2002 edition of Quick Cooking, I believe. This is so easy and so wonderful! I am not allowed to come to work on my birthday if I don't bring this - I am asked all year long if my birthday is soon just so people can get a taste of this. I end up giving out the recipe every year! (Prep time and serving size are a guess and do not include chilling time).

Provided by RSL5709

Categories     Dessert

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 (18 ounce) package brownie mix (9x13 pan size)
2 1/2 cups cold milk
1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix or 1 (3 1/2 ounce) package instant vanilla pudding
1 (3 1/2 ounce) package instant white chocolate pudding and pie filling mix (can also use the small boxes of sugar-free pudding)
8 ounces Cool Whip
2 -3 Heath candy bars, chopped (can also use packaged toffee bits)

Steps:

  • Prepare and bake brownies as directed on package.
  • Cool completely, then cut into 1-inch cubes.
  • Beat milk and pudding mixes on low speed 2 minutes.
  • Fold Cool Whip into pudding.
  • Place 1/2 brownies into dish, cover with 1/2 pudding mixture.
  • Repeat layers.
  • Refrigerate until needed.
  • Sprinkle top with Heath bits just before serving.

Nutrition Facts : Calories 388.1, Fat 18.6, SaturatedFat 9.2, Cholesterol 12.7, Sodium 224.5, Carbohydrate 54.4, Fiber 0.1, Sugar 9.9, Protein 4.7

CHOCOLATE KAHLUA TOFFEE TRIFLE



Chocolate Kahlua Toffee Trifle image

Try this delicious Chocolate Kahlua Toffee Trifle

Provided by Jane Kaylie

Categories     Other Breakfast

Time 30m

Number Of Ingredients 6

box brownie mix, baked (9x13 pan)
1 c (225 ml) kahlua
3 boxes instant chocolate mousse, prepared according to directions
9 chocolate bars
3 small cartons cool whip
garnish top with cherries

Steps:

  • 1. Poke holes in baked brownies and pour Kahlua over.
  • 2. Cut into thirds.
  • 3. Assembly: Crumble of the brownies into bottom of trifle bowl.
  • 4. Then spread 1 box of the prepared mousse, next spread ⅓ of the Cool Whip and next sprinkle 3 crushed Chocolate bars over top.
  • 5. Repeat layers two more times ending with crushed heath bars.
  • 6. Enjoy the full recipe with instructions @@ http://goo.gl/dHqTRo

CHOCOLATE COFFEE TOFFEE TRIFLE



Chocolate Coffee Toffee Trifle image

This is a tasty dessert for any occasion. It uses cook and serve pudding and real whipped cream so you have to plan accordingly. Prep and cook time does not include time needed for chilling.

Provided by Chef Buggsy Mate

Categories     < 4 Hours

Time 1h30m

Yield 1 Trifle, 8-10 serving(s)

Number Of Ingredients 5

1 (18 1/4 ounce) package fudge cake mix
1 (5 ounce) package cook and serve chocolate pudding mix
1/2 cup strong coffee
3 cups stabilized whipped cream
6 (1 1/2 ounce) Heath candy bars, crushed

Steps:

  • Bake the cake according to the package directions and allow to cool.
  • Prepare pudding according to package directions; set aside to cool slightly. Pudding is easier to work with before it has cooled completely and set up.
  • Crumble cake or cut into small cubes; reserving 1/2 cup for garnish.
  • Place half of the remaining cake crumbs in the bottom of a 4-1/2 to 5-qt. trifle dish or decorative glass bowl.
  • Drizzle cake with half of the coffee.
  • Top cake with half of the pudding, half of the whipped cream and half of the crushed toffee bars.
  • Repeat layers of cake, coffee, pudding and whipped cream.
  • Combine remaining crushed candy with reserved cake crumbs; sprinkle over top.
  • Refrigerate 4-5 hours before serving.

Nutrition Facts : Calories 559.8, Fat 24.9, SaturatedFat 10.9, Cholesterol 32.8, Sodium 718.4, Carbohydrate 83.9, Fiber 2.7, Sugar 51.7, Protein 5.9

TIRAMISU TOFFEE TRIFLE BITES



Tiramisu Toffee Trifle Bites image

When I don't have time to make an authentic tiramisu, I make these bites or use the same ingredients to make a pie. It's always a big hit with everyone!

Provided by Barbara Pace

Categories     Other Desserts

Time 1h

Number Of Ingredients 7

1/4 c coffee or espresso
1/2 frozen pound cake, thawed
8 oz cream cheese
1/2 c powdered sugar
1/2 c chocolate syrup
12 oz frozen whipped topping, thawed
2 heath candy bars

Steps:

  • 1. Cut the end off the pound cake, then cut 5 slices 1/4 inch thick. Cut each slice into 8 squares.
  • 2. Place cake squares in miniature foil baking cups.
  • 3. Drizzle cake with coffee.
  • 4. Beat cream cheese, sugar, and chocolate syrup at medium speed with an electric mixture until smooth. Add whipped topping and beat until fluffy.
  • 5. Place dollops of mixture on top of cake.
  • 6. Drizzle with chocolate syrup.
  • 7. Finely chop candy bar.
  • 8. Sprinkle with candy bits.
  • 9. Place in refrigerator for at least 2 hours prior to serving.

TIRAMISU TOFFEE TRIFLE



Tiramisu Toffee Trifle image

Make and share this Tiramisu Toffee Trifle recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons instant coffee granules
3/4 cup warm water
1 (10 3/4 ounce) frozen pound cake, thawed
1 (8 ounce) package mascarpone or 1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1/2 cup chocolate syrup
1 (12 ounce) container frozen whipped topping, thawed and divided
2 (1 1/2 ounce) english toffee-flavored candy bars, coarsely chopped

Steps:

  • Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool.
  • Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake.
  • Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.
  • Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.

TOFFEE TRIFLE



Toffee Trifle image

With the cake made ahead of time, this trifle comes together in a snap. It is very rich, creamy and good. This looks beautiful in a trifle dish.

Provided by AMY MCCHESNEY

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 5

1 (18 ounce) box yellow cake mix, baked as directed
1 (3 1/2 ounce) box French vanilla instant pudding
milk, as required
1 (8 ounce) container whipped topping
1 (10 ounce) bag crushed Skor English toffee bits (in aisle with chocolate chips)

Steps:

  • Bake cake as directed on package and let cool.
  • Cut into slices or cubes.
  • Prepare pudding according to package directions.
  • Fold whipped topping into pudding, mixing well.
  • Cover bottom of trifle dish with cake pieces.
  • Next, cover cake pieces with pudding mixture.
  • Sprinkle toffee (Skor) pieces over pudding mixture.
  • Repeat layers 2 more times, ending with pudding.
  • Garnish with extra toffee pieces and some cake crumbs.
  • Chill at least 2 hours until set.

CHOCOLATE TOFFEE TRIFLE



CHOCOLATE TOFFEE TRIFLE image

Categories     Chocolate     Dessert

Yield 6 servings

Number Of Ingredients 6

1 box Devil's Food Cake mix
1 (3.9 ounce) package chocolate pudding mix
1 1/2 cups milk
1/2 cup Kahlua
6 (1 1/8 ounce) Heath bars, frozen wrapped
2 cups heavy whipping cream, whipped

Steps:

  • Bake the cake in a 13 by 9-inch backing pan according to the package's directions. Pour pudding into a bowl and add milk and Kahlua, mix well. Leave Heath bars in wrappers and pound with a hammer to crush. In a very large Trifle dish or glass bowl, layer in this order: 1/2 the cake cut into cubes 1/2 the pudding mixture 1/2 the whipped cream 1/2 the Heath bars Repeat layers. Cover with plastic wrap and refrigerate at least 4 hours.

TOFFEE TURTLE TRIFLE



Toffee Turtle Trifle image

I wanted to use my new trifle dish but couldn't find a recipe that suited what I was craving so I made up this recipe. Our company loved it!

Provided by Carmine

Categories     Dessert

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 8

angel food cake mix
9 tablespoons chocolate syrup
9 tablespoons caramel syrup
1 (1 ounce) package fat-free sugar-free instant chocolate pudding mix
8 ounces fat-free cool whip
3/4 cup chopped pecans
3/4 cup toffee pieces
2 tablespoons toffee pieces

Steps:

  • Prepare angel food cake as directed and cool.
  • Prepare instant pudding as directed and chill.
  • Cut angel food cake into thirds. Take one third and tear into pieces that are about ½ to 1 inch in diameter. Place the torn pieces in the bottom of a trifle dish.
  • Drizzle 3 Tbsp chocolate syrup over the torn cake pieces. Drizzle 3 Tbsp caramel syrup over the torn cake pieces.
  • Spread one third of the chocolate pudding over the cake layer.
  • Sprinkle ¼ cup toffee bits over the pudding. Sprinkle ¼ cup chopped pecans over the pudding.
  • Spread one third of the cool whip over the toffee and nuts.
  • Repeat the layer two more times. Sprinkle the last cool whip layer with 2 Tbsp toffee bits.

Nutrition Facts : Calories 124, Fat 7.4, SaturatedFat 1.2, Cholesterol 0.3, Sodium 139.9, Carbohydrate 13.8, Fiber 1.5, Sugar 5.9, Protein 1.7

TIRAMISU TOFFEE TRIFLE PIE



TIRAMISU TOFFEE TRIFLE PIE image

Categories     Dessert

Yield 1 pie

Number Of Ingredients 8

1 ½ T instant coffee granules
¾ C warm water
1 (10.75 oz.) frozen pound cake, thawed
8 oz. Cream cheese, softened (mascarpone)
½ C powdered sugar
½ C chocolate syrup
12 oz. Frozen whipped topping, thawed, divided use
English toffee candy bars, coarsely chopped

Steps:

  • STIR together coffee and ¾ c water until dissolved. Cool CUT cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9" deep-dish pie plate. Drizzle coffee mixture over cake. BEAT cheese, sugar, and syrup at med. Speed with electric mixer until smooth. ADD 2 ½ cups whipped topping, and beat until light and fluffy. SPREAD cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.

BROWNIE TOFFEE TRIFLE



Brownie Toffee Trifle image

I'm hoping to write my own cookbook soon, and this favorite confection will surely be included.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10-12 servings.

Number Of Ingredients 8

1 package fudge brownie mix (13-in. x 9-in. pan size)
4 teaspoons instant coffee granules
1/4 cup warm water
1-3/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups whipped topping
1 package (11 ounces) vanilla or white baking chips
3 Heath candy bars (1.55 ounces each), chopped

Steps:

  • Prepare and bake brownies according to package directions. Cool; cut into 3/4-in. cubes., Dissolve coffee granules in warm water. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in coffee mixture. Fold in whipped topping., In a 3-qt. trifle glass or bowl, layer with half of the brownie cubes, pudding, vanilla chips and candy bars. Repeat layers. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 440 calories, Fat 18g fat (10g saturated fat), Cholesterol 12mg cholesterol, Sodium 345mg sodium, Carbohydrate 66g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.

TOFFEE BROWNIE TRIFLE



Toffee Brownie Trifle image

*

Provided by Peggy Bockler

Categories     Puddings

Number Of Ingredients 6

1 pkg brownie mix (9 x 13 size)
2 1/2 c cold milk
1 pkg instant cheesecake or vanilla pudding mix
1 pkg instant white chocolate pudding mix
1 8 oz. carton frozen whipped topping
2-3 heath candy bars, chopped

Steps:

  • 1. Prepare and bake brownies according to the package directions for cake-like brownies. Pour into a greased 9 x 13 pan. Cool completely.
  • 2. In a mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in the whipped topping.
  • 3. Cut brownies into 1-inch cubes. Place 1/2 of the brownies in a trifle dish. Cover with 1/2 the pudding. Repeat layers. Sprinkle with chopped candy bars.

CHOCOLATE TOFFEE TRIFLE



Chocolate Toffee Trifle image

This is my cousin Teri's recipe. Very easy to put together, tastes delicious and all the ingredients we usually have on hand!

Provided by Mom2Rose

Categories     Dessert

Time 6m

Yield 8 serving(s)

Number Of Ingredients 5

16 ounces frozen butter pound cake
2 (4 ounce) packages instant chocolate pudding mix
4 cups milk, chilled
12 ounces whipped topping, thawed
1 (8 ounce) package toffee pieces (heath bits)

Steps:

  • Cut up frozen pound cake into bite sized pieces.
  • Mix both packages of chocolate pudding in bowl with 4 cups of chilled milk with wire whisk for 2 minutes until well combined.
  • Place half of the pound cake pieces in bottom of trifle bowl.
  • Spread half of the pudding over the cake pieces.
  • Spread half of the whipped topping over the pudding and sprinkle with half of the toffee bits.
  • Repeat layers with the remaining pound cake pieces, pudding, cool whip and top off with the remaining toffee bits!
  • Refrigerate until ready to serve!

Nutrition Facts : Calories 674.1, Fat 35.5, SaturatedFat 21.2, Cholesterol 192.6, Sodium 840.2, Carbohydrate 81.6, Fiber 1.7, Sugar 39.8, Protein 10.1

PUMPKIN TOFFEE TRIFLE



Pumpkin Toffee Trifle image

I wanted to use pumpkin for a quick party dessert. This twist on a cream cheese pie tastes divine when made ahead. It keeps well, too. -Jodie Jensen, Draper, Utah

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 14 servings.

Number Of Ingredients 12

2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed
1 package (11.3 ounces) toffee shortbread cookies, broken into pieces
1 package (5-1/4 ounces) thin ginger cookies, coarsely crushed
1/2 cup plus 2 tablespoons hot caramel ice cream topping, divided
1 cup milk chocolate English toffee bits, divided

Steps:

  • Beat cream cheese and sugar until blended; beat in pumpkin and spices and set aside. In another bowl, stir vanilla into whipped topping., In a 4-qt. glass bowl, layer half of each of the following: shortbread cookies, pumpkin mixture and ginger cookies. Drizzle with 1/4 cup caramel topping; top with half of the whipped topping and 3/4 cup toffee bits. Repeat layers, using remaining toffee bits. Drizzle with remaining caramel topping. Refrigerate until serving.

Nutrition Facts : Calories 553 calories, Fat 32g fat (17g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 63g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE TOFFEE TRIFLE



Chocolate Toffee Trifle image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 6

1 box Devil's Food Cake Mix
1 (3.9-ounce) package instant chocolate pudding mix
1 1/2 cups milk
1/2 cup Kahlua
6 (1 1/8-ounce) Heath bars, frozen wrapped
2 cups heavy whipping cream, whipped

Steps:

  • Bake the cake in a 13 by 9-inch baking pan according to the package's directions. Pour pudding into a bowl and add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush.
  • In a very large pretty Trifle dish or glass bowl, layer in this order:
  • 1/2 the cake cubes
  • 1/2 the pudding mixture
  • 1/2 the whipped cream
  • 1/2 the Heath bars
  • Repeat layers. Cover with plastic wrap and refrigerate overnight.

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