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6 (1.4-ounce) English toffee-flavored candy bars, frozen 1 (18.25-ounce) package chocolate cake mix 2 small (3.9-ounce) packages chocolate instant pudding mix 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |