This is a print preview of "Caramel Chocolate Trifle" recipe.

Caramel Chocolate Trifle Recipe
by Pam's Midwest Kitchen Korner

Caramel Chocolate Trifle

There will not be a crumb left when you serve this sinfully rich trifle!

Rating: 4.5/5
Avg. 4.5/5 2 votes
  United States American
  Servings: 16

Ingredients

  • 1 package (9-ounces) devil’s food cake mix (I used Jiffy)
  • 2 packages (3.9-ounces each instant chocolate pudding mix (I used devil’s food)
  • 1 carton (12-ounces) Cool Whip or other frozen whipped topping, thawed
  • 1 jar (12¼-ounces) caramel ice cream topping
  • 1 package (8-ounces) English toffee bits

Directions

  1. Prepare and bake cake according to package directions for an 8-inch square baking pan.
  2. Cool on a wire rack.
  3. Prepare pudding according to package directions.
  4. Cut cake into 1½-inch cubes.
  5. Place half of the cubes in a 3-quart trifle bowl or large glass serving bowl.
  6. Lightly press cake down to fill in gaps.
  7. Top with half of the cool whip, pudding, caramel topping and toffee bits.
  8. Repeat layers.
  9. Cover and refrigerate until serving time.
  10. I refrigerate it overnight.