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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
Layer the Pudding: Spread half of the prepared chocolate pudding evenly over the cake layer, ensuring full coverage.
Add Whipped Topping: Evenly spread half of the frozen Cool Whip whipped topping on top of the pudding layer, smoothing it out gently.
Sprinkle Candy: Sprinkle half of the crushed Heath candy bars evenly over the whipped topping to add a crunchy, sweet element.
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.
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