Chocolate Caramel Brickle Trifle Recipe

  • 1 box Devils Food Cake Mix
  • 2 packages instant chocolate pudding
  • 4 cups milk
  • 8 ounces Cool Whip, thawed
  • 1 jar caramel ice cream topping
  • 1 package toffee bits
Bake cake as directed on box in a 9x13 inch pan.

Use the milk to make your pudding.

When cake is cool, cut into 1-inch squares.

Assemble the trifle either in a trifle bowl or in a large glass bowl by putting a layer of cake, a layer of Cool Whip, a layer of chocolate pudding, a layer of caramel ice cream topping, and last a layer of Heath brickle. Repeat this order until you have filled the bowl, ending with the brickle.

Refrigerate until ready to use.

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