Chocolate Cake and Heath Candy Bar Trifle Recipe

Introduction

This chocolate trifle is a delightful layered dessert that combines rich chocolate cake, creamy pudding, fluffy whipped topping, and crunchy Heath candy bars. It’s perfect for gatherings and easy to assemble ahead of time, making it a crowd-pleaser for any occasion.

Ingredients

• 15.25 ounces chocolate cake mix (baked according to package directions for a 9 x 13-inch pan)
• 7.8 ounces instant chocolate pudding (two 3.9 ounces boxes)
• 4 cups milk
• 12 ounces frozen Cool Whip whipped topping
• 5 to 6 Heath candy bars (crushed into small chunks and divided)

Instructions

1. Step 1: Prepare the chocolate cake according to the package directions, baking it in a 9 x 13-inch pan. Allow it to cool completely, then cut the cake into small cubes about 1 to 1½ inches in size for easy layering.
2. Step 2: In a medium bowl, whisk together the dry instant chocolate pudding mix with 4 cups of milk by hand or with a mixer for two minutes until the pudding thickens.
3. Step 3: In a trifle bowl, place half of the chocolate cake cubes, pressing gently to fill any gaps evenly.
4. Step 4: Spread half of the prepared chocolate pudding evenly over the cake layer.
5. Step 5: Spread half of the frozen Cool Whip whipped topping on top of the pudding layer.
6. Step 6: Sprinkle half of the crushed Heath candy bars evenly over the whipped topping.
7. Step 7: Repeat the layers by adding the remaining cake cubes, then the remaining pudding, followed by the remaining whipped topping. Finish by sprinkling the rest of the crushed candy bars on top.
8. Step 8: Refrigerate the assembled trifle for 1 to 2 hours to allow the layers to set and the flavors to meld before serving.

Tips & Variations

• Use fresh whipped cream instead of Cool Whip for a lighter, creamier texture.
• Substitute Heath bars with toffee bits or crushed chocolate chips for a different crunch.
• Try layering sliced bananas or strawberries for a fruity twist.
• Make individual servings in clear cups for a fun presentation.

Storage

Store the trifle covered in the refrigerator for up to 2 days. For best texture and flavor, consume within this time frame. When ready to serve again, allow it to come to just below room temperature; avoid freezing to prevent texture changes in the whipped topping and pudding.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of boxed cake mix?

Yes, homemade chocolate cake works wonderfully and can add a personal touch, just be sure it is fully cooled before layering.

Can I prepare the trifle the night before?

Absolutely! Preparing the trifle the night before allows the flavors to meld beautifully. Just keep it tightly covered in the refrigerator.

Chocolate Cake and Heath Candy Bar Trifle Recipe

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★★★★★

4.5 from 77 reviews

• Author: anna
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x

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Description

This Chocolate Trifle is a decadent layered dessert combining moist chocolate cake cubes, rich instant chocolate pudding, creamy Cool Whip, and crunchy Heath candy bar pieces. Perfect for gatherings, this no-bake trifle comes together easily and is chilled to set, creating a delightful mix of textures and flavors in every bite.

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Ingredients

Scale 1x2x3x

Chocolate Cake

• 15.25 ounces chocolate cake mix (baked according to package directions for a 9 x 13-inch pan)

Pudding

• 7.8 ounces instant chocolate pudding mix (two 3.9 ounces boxes)
• 4 cups milk

Toppings

• 12 ounces frozen Cool Whip whipped topping
• 5 to 6 Heath candy bars (crushed into small chunks and divided)

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Instructions

1. Prepare the Cake: Bake the chocolate cake mix according to the package directions in a 9 x 13-inch pan. Once baked and cooled, cut the cake into small cubes approximately 1 to 1½ inches in size to facilitate easy layering in the trifle bowl.
2. Make the Pudding: In a medium-sized bowl, combine the dry instant chocolate pudding mix with 4 cups of milk. Whisk by hand or with a mixer for about two minutes until the pudding thickens and is smooth.
3. Layer the Cake: In a trifle bowl, place half of the chocolate cake cubes, gently pressing them to fill any gaps evenly and create a uniform base layer.
4. Layer the Pudding: Spread half of the prepared chocolate pudding evenly over the cake layer, ensuring full coverage.
5. Add Whipped Topping: Evenly spread half of the frozen Cool Whip whipped topping on top of the pudding layer, smoothing it out gently.
6. Sprinkle Candy: Sprinkle half of the crushed Heath candy bars evenly over the whipped topping to add a crunchy, sweet element.
7. Repeat Layers: Add the remaining cake cubes in an even layer, followed by the remaining pudding and then the remaining whipped topping. Finish by topping with the rest of the crushed Heath candy bars for added texture and flavor.
8. Chill: Refrigerate the assembled trifle for 1 to 2 hours to allow the layers to set and flavors to meld before serving. Serve chilled for best taste and texture.

Notes

• For best results, bake the cake a day ahead to allow it to cool completely before cutting.
• Use frozen Cool Whip straight from the freezer for easier spreading and better consistency.
• Feel free to substitute Heath candy bars with other toffee or chocolate candy bars according to your preference.
• Make sure to cover the trifle while chilling to prevent it from absorbing fridge odors.
• This trifle can be prepared a day in advance and kept refrigerated for up to 2 days.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Chocolate trifle, layered dessert, instant pudding dessert, Cool Whip trifle, chocolate cake dessert, easy party dessert