6 (1.4-ounce) English toffee-flavored candy bars,
1 (18.25-ounce) package chocolate cake mix
2 small (3.9-ounce) packages chocolate instant
1 (8-ounce) container of Cool Whip, thawed, divided
Place unwrapped candy bars in a heavy-duty, zip-top plastic
bag. Coarsely crush, using a rolling pin or a meat mallet; set
aside. Prepare cake mix according to package directions; spoon
batter into greased and floured 13x9-inch baking dish. Bake
according to package directions. Cool cake in pan on a wire rack.
Break into bite-size pieces; set aside. Prepare pudding according
to package directions in a large bowl; omit chilling. Gently fold
in cake pieces. Place half of mixture in bottom of a 4-quart
trifle bowl; top with half of whipped topping and crushed candy
bars. Repeat layers, ending with crushed candy bars. Cover and
refrigerate at least 2 hours.
Yield: 16-18 servings.
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