Toffee Bar Trifle
From Wild About Texas Cookbook
Ingredients
- 1 chocolate cake mix plus ingredients called for on box
- 2 small packages instant chocolate pudding
- 1/3 cup coffee flavored liquer (i.e. Kahlua)
- 1 (12 ounce) container frozen whipped topping (I use Lite Cool-whip)
- 10 ounces chocolate-covered toffee bars, crushed
Instructions
- Prepare cake as directed (I used a 13x9 inch pan). Cool. Break into bite-size pieces (2-3 inches). Make pudding as directed and add in liquer. Place half the cake pieces, half the pudding mixture and half the whipped topping in a tall trifle bowl. Sprinkle with half the crushed toffee bars. Repeat with the layers. Refrigerate overnight. Yield: 12 servings