Caramel Chocolate Trifle and the Game
in Cakes/cupcakes, Caramel, Chocolate, Desserts, English toffee, Super Bowl, Trifle on Friday, October 7, 2011
The Green Bay Packers won the Super Bowl, making Bill very happy! He has always been a die-hard Packer fan even though he was raised here in northern Illinois.
Bill asked me yesterday if I knew what the “G” stands for in the Packer logo. I bet you are like me and assumed Green Bay. It makes perfect sense, right? Wrong! The funny video below is New York Giant Tiki Barber quizzing the Green Bay Packer players. I don’t feel so bad now that I know most of them don’t even know what it stands for. They definitely know more about football and lived up to the "G" last night! Here’s what the “G” stands for:
Our "hostess with the mostest" of the Super Bowl party we attended asked me to bring a dessert. I knew Carla really meant a CHOCOLATE dessert. From above, this trifle looks like chopped bits of candy but, a look at the side view shows all of its delicious layers!
This trifle is stacked with devil’s food cake chunks, chocolate pudding, a whipped topping and caramel ice cream topping with plenty of English toffee bits scattered on top. It’s multiple layers of color, textures and flavors. One of the great things about it is that you can make it ahead of time to allow it to soak up the flavors.
Believe me ~ there will not be a crumb left when you serve this sinfully rich trifle!
Caramel Chocolate Trifle
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
Method:
Prepare and bake cake according to package directions for an 8-inch square baking pan.
Cool on a wire rack.
Prepare pudding according to package directions.
Cut cake into 1½-inch cubes.
Place half of the cubes in a 3-quart trifle bowl or large glass serving bowl.
Lightly press cake down to fill in gaps.
Top with half of the cool whip, pudding, caramel topping and toffee bits.
Repeat layers.
Cover and refrigerate until serving time. I refrigerate it overnight.
16 servings
YUM!!!!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
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