Halloween Trifle Dessert
Courtesy of Kraft Kitchens 20 Servings • 20 Min. Prep Time • 40 Min. Cook Time • 5 Min. Chill Time| Ingredients |
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| Chocolate Fudge Cake |
| 2 oz. BAKER'S Semi-Sweet Chocolate, chopped finely |
| 1 box (2 layer) chocolate cake mix |
| 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding |
| 4 eggs, room temperature |
| 1 c. BREAKSTONE'S or KNUDSEN Sour Cream |
| 1/2 c. oil |
| 1/2 c. water |
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| Filling |
| 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding |
| 2 c. cold milk |
| 1 tub (16 oz.) COOL WHIP Whipped Topping, thawed |
| 8-10 drops orange food coloring |
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| Eye Ball Marshmallows |
| 3 JET-PUFFED Marshmallows |
Directions:
Chocolate Fudge Cake
1. Preheat oven to 350°F. Coat 13x9 inch pan with non-stick cooking spray.
2. Chop chocolate, set aside.
3. Beat together cake mix, dry pudding mix, eggs, sour cream, oil and water in a large mixing bowl until well blended. Stir in chopped chocolate.
4. Pour batter into prepared pan. Bake 40-50 minutes or until a toothpick comes out clean. Remove from oven and allow to cool.
5. For Filling: Combine milk and chocolate pudding according to directions on box. Chill at least 5 minutes.
6. Combine Cool Whip Whipped Topping with orange coloring, mix until well blended.
7. Assemble Dessert: Cut cake into 1 inch squares; place single layer on bottom of clear serving bowl. Top with 1/2 of pudding mixture, spread evenly on top of cake. Top with 1/2 of Cool Whip Whipped Topping. Spread evenly on top of pudding.
8. Repeat layers. Serve immediately or chill until ready to serve. Add Marshmallow Eyes just before serving.
* Eye Ball Marshmallows: Draw pupils onto marshmallow with food coloring. Add blood veins.
* Recipe and photo courtesy of Blogger, Liz Latham and Kraft Kitchen
