Chocolate Trifle

 

Ingredients

    1 chocolate cake (baked per box instructions for 9×13 pan)
    12 oz frozen whipped topping slightly thawed
    2 boxes instant chocolate pudding 3.9 oz each
    4 cups milk
    5-6 bars Heath candy bars crushed into small chunks, divided

instructions

    Cut the baked cake into small cubes about 1 to 1 ½ inches in size.
    Place the dry pudding in a medium size bowl and add the milk. Mix with a mixer for two minutes or whisk by hand until thick.
    In the trifle bowl place half of the pieces of chocolate cake pressing gently to fill in any gaps.
    Next take half of the pudding and spread over the cake layer.
    Then spread half of the whipped topping on top of the pudding layer.
    Sprinkle with half of the crushed candy bars.
    Repeat layers with cake, pudding, final toppingof whipped topping and then candy bar chunks on top.
    Chill for 1-2 hours before serving.

Notes
For extra crunch, sprinkle candy bits a little on each layer, just be sure to save a few for garnish for the final whipped cream topping