Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. It keeps the flavor fresh and saves time later.

What if I do not have instant pudding mix?

You can make a simple custard, but instant pudding is quick and dependable. If you make custard, cool it before layering.

How should I serve for a party?

For parties, assemble in a large trifle bowl and add extra garnish. You can also portion into individual cups for grab-and-go servings.

Can I freeze the trifle?

You can freeze it, but the whipped topping will change texture. Freeze individual portions for best results and thaw in the fridge overnight.

Are there good substitutes for toffee bars?

Yes. Chopped chocolate chips, crushed cookies, or roasted nuts will give that crunch if toffee is not available.

Easy Chocolate Toffee Trifle in 60 min

Description

A delightful layered dessert featuring chocolate cake, silky pudding, whipped topping, and crunchy toffee bits, perfect for family gatherings.

Ingredients

1 box (15.25 oz / 430 g) chocolate cake mix (plus eggs, oil, and water as per package instructions)
1 package (3.9 oz / 110 g) instant chocolate pudding mix
2 cups (480 ml) cold milk
1 tub (8 oz / 225 g) whipped topping, thawed (like Cool Whip)
1 ½ cups (about 5 oz / 140 g) crushed chocolate-covered toffee bars (such as Heath or Skor)
Optional: Shaved chocolate or extra toffee bits for garnish

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Instructions

Preheat your oven and prepare the chocolate cake mix according to the package directions using the eggs, oil, and water listed. Bake in a 9×13-inch (23×33 cm) pan until a toothpick comes out clean. Let cool completely on a wire rack.
Cut the cooled cake into roughly 1-inch cubes.
In a medium bowl, whisk the chocolate pudding mix with cold milk for 2 minutes until thickened. Chill slightly in the fridge.
Fold half of the whipped topping into the pudding for a lighter layer.
In a large trifle bowl, layer half of the cake cubes, followed by half the pudding, half the whipped topping, and half the crushed toffee bits.
Repeat layers with the remaining cake cubes, pudding, whipped topping, and toffee.
Cover and refrigerate for at least 1 hour before serving. Garnish with extra toffee bits or chocolate curls before serving.

Notes

This dessert is best served within 24 to 48 hours for optimal texture. Use stale cake for better absorption of flavors. Feel free to swap in seasonal fruits or adjust toppings as desired.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Layering
Cuisine: American