Easy Chocolate Trifle
A chocolate trifle is a popular dessert that is ideal for parties and special occasions such as Valentine’s Day and Christmas. A trifle consists of several layers. Layers of cake or brownies, pudding, whipped cream, and a crunchy surprise like crushed cookies or toffee bits can be used to make chocolate trifles. A chocolate trifle, no matter how you make it, is sure to please!
- 1 container of frozen whipped topping
- 1 box chocolate cake mix (15.25-ounce)
- 1 to 3 large eggs
- 1/4 to 3/4 cup of water
- 1/3 cup vegetable oil
- 2 boxes of instant chocolate pudding mix (3.9-ounce)
- 4 cups cold whole milk
- 25 chocolate crème sandwiches cookies, such as Oreos
- Refrigerate 1 container of frozen whipped topping for at least 4 hours or up to overnight to thaw.
- On a parchment-lined baking sheet, prepare 1 package of chocolate cake or brownie mix according to package directions. Bake at 350°F for 20–25 minutes for the cake and 25–30 minutes for brownies, or until a toothpick inserted into the center comes out with a few wet crumbs.
- Allow the cake or brownies to cool completely in the pan on a wire rack.
- In a large mixing bowl, whisk together 2 boxes of chocolate instant pudding and 4 cups of cold whole milk until smooth, about 2 minutes.
- Allow to thicken at room temperature for 5 minutes.
- Until you have 3 cups, finely slice 25 chocolate crème sandwich cookies or 8 English toffee candy bars.
- Cut the cake or brownies into 1-inch pieces once they have cooled.
In a 2 1/2 to 4-quart trifle dish or glass bowl put half of the cubes in an equal layer. Half of the pudding, half of the candy bars or cookies, and half of the whipped topping are placed on top.
- Layer the remaining cake, pudding, and candy bars or cookies in the same manner. Keep the remaining whipped topping refrigerated.
- In a small dish, collect the crumbs from the candy bars, cookies, cake, or brownies.
- Refrigerate the trifle for at least 4 hours or up to overnight after wrapping it in plastic wrap.
- Spread the remaining whipped topping over the top of the trifle and garnish with the leftover crumbs when ready to serve.