IRISH CRÈME CHOCOLATE TRIFLE
- 1 pkg Devil’s food cake mix
- 1 cup Refrigerated Irish crème creamer
- 3 ½ cups Milk
- 2 pkg Instant chocolate pudding
- 3 cups Whipped cream
- 12 Spearmint candies, crushed
Prepare & bake cake according to package directions, using a greased 13”x9”x2” baking pan. Cool on a wire rack for 1 hour. With a meat fork or wooden skewer, poke holes in cake about 2” apart. Slowly pour creamer over cake; refrigerate for 1 hour.
In a large mixing bowl, whisk the milk & pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Cut cake into 1 ½” cubes; place 1/3 of cubes in a 3 quart glass bowl. Top with 1/3 pudding, whipped cream & candies; repeat layers twice. Store in refrigerator.