Shelly's Recipe

IRISH CREAM CHOCOLATE TRIFLE

Category: Trifles

1 package (18-1/4 ounces) devil's food cake mix
1 cup refrigerated Irish creme nondairy creamer or Irish Creme Liquor
3-1/2 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups whipped topping
12 spearmint candies, crushed (Also good with crushed toffee or Andes Mints)

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.
With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.
In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.

Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator. Yield: 14-16 servings.

NOTE: I made this fantastic dessert just as a cake for my family and friends. I left the cake in the pan, poked the holes and filled it with the creamer, then topped it with the pudding and the whipped topping.