We are invited to a neighborhood New Year's Eve party tonight and we all contribute an appetizer, dessert or a beverage of some kind. This is what we will be bringing. It's a chocolate trifle that I have made a few times for parties with a recipe that I originally found in a Taste of Home magazine. I've tweaked it some by adding/changing a couple of ingredients, so we'll see how everyone likes it tonight. This is a fancy do-ahead dessert that serves a lot of people. The recipes says it serves 8-10, but I think 16-20 is more like it. Happy New Year!
Chocolate Raspberry Trifle
1 package (18.25 oz.) chocolate fudge cake mix
1 package (6 oz.) instant chocolate pudding
1 cup raspberry preserves
1/4 c. Kahlua
1 carton (16 oz.) frozen whipped topping, thawed
6 Heath bars (1.4 oz. each), crushed
Bake the cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake and reserve 1/2 cup. Place half the remaining cake crumbs in the bottom of a 4 1/2-5 quart trifle dish or decorative glass bowl. Sprinkle on half the Kahlua. Spoon dollops of half the preserves onto the cake crumbs. Layer with half the pudding, half the whipped topping, and half the crushed candy bars. Repeat the layers of cake, Kahlua, preserves, pudding, and whipped topping. Combine reserved cake crumbs with remaining crushed candy bars; sprinkle over the top. Refrigerate 4-5 hours before serving.
Note: I do believe this recipe came from a Taste of Home magazine clipping which credits Pam Botine of Greensboro, North Carolina for the dessert - thanks, Pam!
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