This trifle made with layers of dark chocolate cake, chocolate pudding, cool whip non dairy whipped topping and Heath Bar toffee bits is sinfully delicious.
Years ago, my BFF made a dessert with layers of chocolate cake, chocolate pudding, Cool Whip and chopped up Skor bars. Over the years we tweaked the recipe a bit to make it even easier and now use Heath Bar toffee bits instead.
My late father in law used to love making this dessert. It was always a favorite with the kids in the family and he took pride in how even he could get the layers to look from the outside like it was a science. That is until they all dug in and devoured it in seconds.
What is a trifle?
Trifles originated in England and is a dessert that is made with layering fruit, lady fingers that were soaked in sherry, custard and whipped cream.
Over the years, many have made different iterations like I did with this Peaches and Cream Trifle; which is one of my favorite recipes to make during Summer gatherings.
How do I make Dark Chocolate Heath Bar Trifle?
Trifles are pretty simple to make and assemble, but generally require a few steps. What's good about them is that you can prepare the ingredients the day before; then place it in a trifle bowl the day you're serving.
For this recipe you'll need dark chocolate cake mix, chocolate pudding, Heath Bar Toffee Bits, and Cool Whip (or other non dairy whipped topping)
Step 1. Chocolate Pudding
I used Instant Chocolate Pudding and followed the instructions on the package; then refrigerate for at least 1 hour so that it thickens properly. You can also use regular pudding mix; however, it will need longer refrigeration time.
Step 2. Dark Chocolate Cake
First, you'll need to make the dark chocolate cake by following the box directions and baking in two 9" round cake pans. You can make the cake homemade; which is what my daughter recently did for her culinary class final project this year, but I aim for simplicity.
Allow the cake to cool completely, remove from the pan to a wire rack; then cut each half horizontally forming four circles.
Step 3. Assemble the Trifle
To assemble the dessert, you'll need a trifle bowl; which is a bowl that has a pedestal is is generally clear glass. First, gather your cake layers, pudding, toffee bits and whipped topping.
Start by adding one cake layer to the bottom of the bowl, top with the pudding, followed by the whipped topping; then the toffee bits. Repeat for all four layers.
Now depending on the size of your trifle bowl, you may only be able to get 3 layers of cake like I did.
That's ok, because as you're making this the kids will be trying to eat pieces of the cake anyway. Or you can just cut them up in pieces to snack on later.
This Dark Chocolate Heath Bar Trifle looks too pretty to eat, doesn't it? Well don't worry, because they WILL devour this and beg you to make it again and again. ~Enjoy!
Visit the recipe index to search for more recipes by category.
More Trifle Recipes
- Patriotic Berry Trifle
- Peaches & Cream Trifle
- Caramel Apple Cheesecake Trifle
- Chocolate Oreo Cheesecake Brownie Trifle
- Reese's Butterfinger Oreo Trifle
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Dark Chocolate Heath Bar Trifle
Ingredients
- 1 box Prepared Dark Chocolate Cake Mix
- 2- 3.9(ounce) boxes Prepared Chocolate Pudding
- 8 oz. Cool Whip (or other non dairy topping)
- 8 oz. Heath Bar Toffee Bits
Instructions
For the Chocolate Pudding
- Follow the instructions on the package; then refrigerate for at least 1 hour so that it thickens properly.
For the Dark Chocolate Cake
- Follow the directions on the box and bake in two 9" round cake pans. Allow the cake to cool completely, remove from the pan to a wire rack; then cut each half horizontally forming four circles.
Assemble the Trifle
- Start by adding one cake layer to the bottom of the trifle bowl, top with the pudding, followed by the whipped topping; then the toffee bits. Repeat for all four layers. (Depending on the size of your trifle bowl, you may only be able to get 3 complete layers.)
Nutrition
Amy says
This looks amazing! I will be making this
Carrie's Experimental Kitchen says
Thanks Amy!