Tuesday, June 24, 2014


    1 package (9 ounces) devil's food cake mix
    2 packages (3.9 ounces each) instant chocolate pudding mix
    1 carton (12 ounces) frozen whipped topping, thawed
    1 jar (12-1/4 ounces) caramel ice cream topping
    1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips


    Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions.
    Cut cake into 1-1/2-in. cubes; place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving. Yield: 16 servings.

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