Tuesday, August 28, 2012

A Delicous {and Easy!} Dessert for Entertaining

Chocolate Heath Trifle

This simple and inexpensive dessert is a guaranteed hit! I cannot tell you how EASY it is to make, and how many enthusiastic compliments I receive each time I serve it. People are ridiculously impressed (thinking I slaved away in the kitchen), and it gets eaten up real quick. 

You will need:
One box of chocolate cake mix (bake according to instructions on the box- I bake mine in two nine inch rounds, for less work later)
One 3 oz. package of chocolate pudding
One container of frozen cool whip, thawed
Six Heath Bars
 
 Bake your cake and let it cool.


Once it is completely cooled, take one of the 9" rounds and stuff it into the bottom of your trifle dish (or any type of glass bowl). This is why I bake my cake in two rounds- I don't have to cut it or guess if I've used half of my cut up cake cubes or not. I just take one pan and stuff it in there, really un-fancy like :). If you don't have round tins, you can make it in a 9x13" and cut it into cubes. Place half of your cubes in the bottom of your dish.


Mix pudding according to package directions. 


 Take your heath bars, and keeping them in their original wrapping, smash them to pieces with a meat pounder (or any other heavy object... rolling pin, perhaps?).


 To complete your first layer, you will top the cake with half of your pudding, half of your cool whip, and half of your heath bars. Like so:


 Ain't it pretty? Next, you will repeat your layers. Place the second round (or the second half of cake cubes) on top of the crushed heath and cool whip. Top with the rest of the chocolate pudding. Finish off by spooning the last of the cool whip on top, then sprinkling the remaining heath crumbs.


 There you have it: an easy, inexpensive, delicious and impressive dessert to serve company (or to bring to a potluck!). If you want to make it fancier, you can drizzle 1/2 cup of very strong coffee (cooled) over the cake before adding the pudding and cool whip. Sometimes I do this with good results, but if I know that children are involved I skip it (with no harm to the dessert!).


You could get even fancier and make layers in single-serving-size, fancy, stemware glasses. Whatever suits your fancy and your crowd best!

Voila! Bon Appetit!

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