Chocolate Trifle Recipe AND MORE FUN TRIFLE'S TO TRY

Ingredients

• 1 package (18-1/4 ounces) chocolate fudge cake mix, (or you can use a brownie mix)
• 2 package (6 ounces) instant chocolate pudding mix
• 1/2 cup strong coffee ( she omitted the coffee but if you prefer use it)
• 1 carton (12 ounces) frozen whipped topping, thawed
• 6 Heath bar (1.4 ounces each), crushed, or she used a bag of already crushed heath bar

 

Bake cake according to package directions. Cool. 

Prepare pudding according to package directions; set aside. 

Crumble cake; ( she chunk'ed it up in 1 inch cubes)

Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5-qt. trifle dish or decorative glass bowl. 

Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. 

Repeat the layers of cake, coffee, pudding and whipped topping. 

Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving. 

I got this recipe from the TASTE OF HOME SITE, I had a friend over and she made this wish I had, had my camera ready but I forgot "I know a blogger without camera in hand. (SLAPS HAND). Don't you love it when a friend comes over and surprises you with something this good!!! She omitted the coffee and it was wonderful without it, beings I am not a big coffee fan it was not missed at all and we ate it up like crazy its so good I hope you get the chance to try this one, its actually "death by chocolate" But oh so worth it....Thanks Meagan!!!

 while on the TASTE OF HOME SITE I found this recipe for

Colossal Caramel Apple Trifle Recipe

I will probably wait till fall to try it out but it caught my eye as something I know I will want to try. Does this look good or what???

• 1 package (18-1/4 ounces) yellow cake mix
• 6 cups cold milk
• 3 packages (3.4 ounces each) instant vanilla pudding mix
• 1 teaspoon apple pie spice
• 1 jar (12-1/4 ounces) caramel ice cream topping
• 1-1/2 cups chopped pecans, toasted
• 2 cans (21 ounces each) apple pie filling
• 2 cartons (16 ounces each) frozen whipped topping, thawed

Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. 

In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set. 

Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. 

Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.

Spoon one can of pie filling over pudding; spread with one carton of whipped topping. 

Top with remaining cake and repeat layers. 

Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.  

 I had to share this "Strawberry trifle recipe," it looks like it would be so good on a hot summer day!!!

Ingredients

• 1 cup cold milk
• 1 cup (8 ounces) sour cream
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 teaspoon grated orange peel
• 2 cups heavy whipping cream, whipped
• 8 cups cubed angel food cake
• 4 cups sliced fresh strawberries

Directions

In a bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream. Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

DO YOU HAVE ANY GOOD TRIFLE RECIPE'S YOU WOULD LIKE TO SHARE I AM IN A TRIFLE MAKING MOOD, FEEL FREE TO LEAVE THEM HERE OR AT LEAST A LINK TO THEM, THANKS