Chocolate Gingerbread Trifle

By tschnet1

Ingredients

• 3 1/2 cups milk, divided
• 6 squares semi-sweet chocolate, divided
• 1 pkg gingerbread flavor cookie & cake mix
• 2 - 4 serving chocolate instant pudding
• 1 L Cool Whip
• 2 tbsp slivered crystallized ginger

Preparation

Step 1

Microwave 2 cups milk and 4 chocolate squares in large microwaveable bowl on medium 4 minutes; whisk until chocolate is melted and mixture is well blended. Add remaining milk and dry pudding mixes; stir 2 minutes. Refrigerate 3 hours or until chilled. Meanwhile prepare cake batter and bake in 9" square pan as directed on package for gingerbread cake; cool completely. Cut cake into cubes; place half in 3L bowl. Cover with layers of half each of the pudding mixture and Cool Whip. Repeat layers of cake and pudding mixture. Drop remaining Cool Whip in dollops over dessert. Refrigerate 6 hours. Meanwhile, make chocolate curls from remaining chocolate square. Add to top of dessert with ginger just before serving.