Ice Cream Bar Trifle

What a PERFECT dessert for a hot summer's day! This deliciously unique ice cream bar trifle can be made with any of your favorite ice cream bars, just substitute the Klondikes for the bar of your choice.

Photo by David V.
Adapted from qvc.co

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from qvc.co

Ingredients

  • 3

    (10.8-ounce) packages frozen double-chocolate cake slices, cut into 1" pieces

  • 2

    (6 bars) packages original Klondike® bars, cut into 6 small squares

  • 8

    ounces dark chocolate-covered pretzels

  • 12

    ounces caramel sauce

  • 16

    ounces whipped topping

Directions

Place the cake and Klondike bar cubes in a large baking dish and freeze until ready to assemble. Gently crush the chocolate-covered pretzels into smaller pieces. (Don't over-crush, otherwise your pretzels will become dust!) Reserve 2 ounces to decorate the top of the trifle. Place 1/3 of the chocolate cake squares into a large trifle dish. Then, place 1/3 of the Klondike bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order two more times, finishing with the whipped topping. Add the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. Before serving, let the trifle sit at room temperature for 3–4 minutes (so the cake can thaw slightly.)

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