Chocolate Caramel Trifle Recipe

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Ingredients:

Serving

dessert

Directions:

Ingredients
Package (9 ounces) devil's food cake mix
Packages (3.9 ounces each) instant chocolate pudding mix
Carton (12 ounces) frozen whipped topping, thawed
Jar (12-1/4 ounces) caramel ice cream topping
Package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips
Directions
Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions.
Cut cake into 1-1/2-in. cubes; place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving. Yield: 16 servings.
Originally published as Caramel Chocolate Trifle in Taste of Home August/September 2006, p17
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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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