This dessert is to die for.
My first "Trifle" and I didn't have the layers down quite right. I wasn't going to publish this with a photo, but after encouragement from my daughter and husband, I took photos anyway. I guarantee this will look even prettier if you give it a try, because you will know that you only use half the cake in this recipe. So when baking it perhaps using two 9 inch rounds would be best. That way you will have a Trifle and a small cake you can frost or freeze it until your next Trifle!
1 devils food cake mix
1/2 cup Kahlua
1- 3.4 oz package devils food instant pudding mix
1 can sweetened condensed milk
1/2 cup water
1/2 cup Heath English toffee bits
1- 8 oz container cool whip, thawed
1- 12 oz container cool whip, thawed
1 chocolate bar
1. Prepare cake as directed on the box, cool completely. Cut about half the cake into 1 inch cubes and sprinkle with Kahlua.
2. In a large bowl blend pudding mix with water and condensed milk until smooth. Blend in 8 oz. container of Cool Whip until no streaks remain.
3. In a trifle bowl scatter half the cubes of cake over the bottom. Sprinkle half the toffee bits over the cake. Spread half the pudding mix over the toffee. Spread half the 12 oz. container Cool Whip over the pudding. Repeat, then garnish with chocolate curls on top.
Tip: Run a vegetable peeler along the edge of the chocolate bar, to make chocolate curls.