Cathy's Chocolate Trifle Recipe

Tea with Tove had a really nice Christmas dinner for their last meeting in December.  It was compliments of Tove and everyone brought in lots of goodies for dessert.  All of the desserts were a hit and we thought we would share one of them with you. It is one of those desserts that makes you look like you slaved for hours making it, but really is so easy to make. Cathy changed the trifle to a chocolate version to satisfy all the chocolate lovers in her house.  We hope you enjoy it.

Cathy’s Chocolate Trifle Recipe

Ingredients
 
Large carton of whipping cream
2 boxes (170g) of chocolate pudding (instant – saves time)
2 ½ cups milk
1 chocolate cake mix
2 bags of Skor bits
Trifle bowl or a large clear bowl ( to show off the layers)
 
Instructions
 
Make cake mix according to instructions on box and bake in a 13 X 9” pan.  Let cool.
While cake is cooling, mix instant puddings adding milk.  2 ½ cups of milk is used for puddings instead of 4 cups of milk to make it a bit thicker and less runny.
Whip ¾ of whipping cream adding icing sugar to sweeten to taste.
 
Add a thin layer of chocolate pudding to bottom of trifle bowl. 
Cut cake into squares and then in half depth wise ( if you leave as one piece of cake, the whipping cream and pudding will not absorb into cake). Covering pudding with cake and then with whipping cream and then skor bits.
Continue these layers and end with whipping cream and skor bits for the top.
Cover with saran wrap and refrigerate for at least 8 hours.  The longer you refrigerate it, the more the ingredients blend.
 
Bon Appetit!

And…
 
All of us from Needles & Knits wish you and your family a very Merry Christmas and all the very best in 2016!!!!