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Ingredients
- Chocolate Parfait
- 1 Devils Food or Fudge cake mix
- 2 Pkgs Fudge Chocolate pudding
- 11 Scors Bars (Can use Heath bars instead)
- 2 small containers cool whip or equal amount of Whipped Cream
- ½ cup Kaluha
Directions
- Bake cake according to directions in a 13X9 pan. When it is done,
- Remove the oven and using a fork, poke a bunch of holes in it.
- Pour Kahula over the warm cake and then let cool completely.
- Mix pudding according to directions and chill in refrigerator until set.
- Assembly:
- In a big glass bowl, preferably decorative for servicing, break up cake
- In small pieces covering the bottom.
- Add ½ of the prepared pudding on top of the cake.
- Chop Scors bars in to small pieces and reserve a small amount
- For the topping.
- Divide the rest in half and then sprinkle have on the pudding.
- Cover Pudding and Scors bars with Cool Whip or Whipped Cream
- Repeat the process
- Cake
- Pudding
- Scors Bars
- Cool Whip
- Top the final layer of Whipped Cream with the reserved Scors Bar pieces,
- Chill until ready to serve.
- This has been a hit every time that I have made it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 0g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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