Chocolate Trifle
Servings: 16
Ingredients
- 1 (8-ounce) container frozen whipped topping
- 1 (15.25-ounce) box chocolate cake mix, or 1 (18-ounce) package fudge brownie mix
- 1-3 large eggs (per package instructions)
- 1/4-3/4 cup water (per package instructions)
- 1/3 cup vegetable oil (or amount per package instructions)
- 2 (3.9-ounce) boxes instant chocolate pudding mix (not cook-n-serve)
- 4 cups cold whole milk
- 25 chocolate crème sandwich cookies, such as Oreos or, 8 (1.4-ounce) English toffee candy bars, such as Heath Bars, or a combination
Instructions
- Place 1 container frozen whipped topping in the refrigerator to thaw, about 4 hours or up to overnight.
- Prepare 1 package chocolate cake or brownie mix according to the package directions in a parchment-lined 9×13-inch baking pan. If the package does not list instructions for baking in a 9×13-inch baking pan, prepare the batter as instructed, and bake at 350°F until a toothpick inserted 1-inch from the edge comes out with a few moist crumbs, 20 to 25 minutes for cake or 25 to 30 minutes for brownies.
- Place the pan on a wire rack and let the cake or brownies cool completely.
- Place 2 boxes chocolate instant pudding and 4 cups cold whole milk in a large bowl and whisk until smooth, about 2 minutes. Set aside at room temperature to thicken, about 5 minutes. Meanwhile, coarsely chop 25 chocolate crème sandwich cookies or 8 English toffee candy bars until you have 3 cups.
- Cut the cooled cake or brownies into 1-inch pieces. Arrange half of the cubes in an even layer in a 2 1/2 to 4-quart trifle dish or glass bowl. Top with half the pudding, half the candy bars or cookies, and half the whipped topping. Repeat layering the remaining cake, pudding, and candy bars or cookies. Refrigerate the remaining whipped topping. Reserve the crumbs from the candy bars, cookies, cake, or brownies in a small dish.
- Cover the trifle with plastic wrap and refrigerate for at least 4 hours or up to overnight.
- When ready to serve, spread the remaining whipped topping over the top of the trifle and garnish with the reserved crumbs.
Notes
Make ahead: The cake or brownies can be baked up to 2 days in advance, wrapped, and stored at room temperature. The trifle can be assembled and refrigerated up to 1 day in advance.
Storage: Cover and refrigerate leftovers for up to 4 days.
Ingredient Variations:
- Pudding: 1 (5.9-ounce) package can be substituted, but the pudding layers will be slightly thinner. Prepare according to package instructions with 3 cups cold whole milk.
- Whipped topping: Homemade whipped cream can be substituted. Place 2 cups cold heavy cream, 1/4 cup sugar, and 1 teaspoon vanilla in a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer or hand whisk and large bowl.) Beat the sweetened cream to stiff peaks.
- English toffee candy bars: 2 (8-ounce) bags toffee bits, such as Heath Bits o’ Brickle, can be substituted for the English toffee candy bars. Reserve 1/4 cup toffee bits for garnish before assembling. Use the remainder for the first two layers, and sprinkle the reserved 1/4 cup toffee bits as garnish.