Kahlua Chocolate Trifle Food

CHOCOLATE KAHLUA® TRIFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.
• In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.
• To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.

KAHLUA TRIFLE CAKE

Steps:

• 1. Follow directions on the cake mix and bake as instructed in a 8x10 pan. Before you bake your cake set out your Cool Whip to become soft....
• 2. After the cake as cooled poke several holes in it using a fork. Then pour your Kahlua over the entire cake and let set for at least one hour (overnight is also okay).
• 3. After you have added the Kahlua to your cake start making the mousse. Follow the directions on the Dream Whip box (using all pkgs inside the box)this is where you also use the instant pudding mix. When it's done put in the refrigerator.
• 4. Take a large zip loc bag and place your candy bars (out of their wrappers) inside the bag and smash with a small hammer or the side of a meat tenderizer. I laid a thin dish towel over the bag to help with holes not being made. Remove your mousse from the refrigerator to become room temperature.
• 5. Take your cake and criss cross cut it into small squares. Do not worry about them staying perfect as it doesn't matter.
• 6. Take your trifle dish (I bought one relatively inexpensive) and start layering. Lay down a nice layer of cake chunks, then a layer of mousse, then your Cool Whip and a layer of crushed candy bar and repeat. Your might have enough to make a small one as well. The extra cake is delicious the way it is as my family loved it as well it was so moist.

CHOCOLATE KAHLUA TRIFLE

Steps:

• Bake cake as directed.
• Cook pudding as directed using 2 cups of milk and 1 cup Kahlua instead of 3 cups of milk;cool.
• Crumble 1/2 of cake in a large punch bowl (looks nice served in a pedestal bowl) Next,pour 1/2 cooled pudding over cake then 1/2 of Cool Whip.
• Sprinkle with 1/2 of the candy bits.
• Repeat layers with remaining ingredients.
• Mmmmmmmmmm,Good.

KAHLUA CHOCOLATE TRIFLE

Steps:

• Prepare, bake and cool cake in a 9 x 13 inch pan according to package directions.
• Poke holes in cake with fork and pour KAHLUA over top.
• Refrigerate several hours or overnight and cut cake into cubes.
• In a large bowl, prepare pudding mixes with milk according to package directions.
• Using a large clear glass bowl or trifle dish, layer 1/3 each of cake cubes, pudding and Cool Whip.
• Repeat layers 2 more times.
• Refrigerate until serving time.

CHOCOLATE TOFFEE TRIFLE

Steps:

• Bake the cake in a 13 by 9-inch baking pan according to the package's directions. Pour pudding into a bowl and add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush.
• In a very large pretty Trifle dish or glass bowl, layer in this order:
• 1/2 the cake cubes
• 1/2 the pudding mixture
• 1/2 the whipped cream
• 1/2 the Heath bars
• Repeat layers. Cover with plastic wrap and refrigerate overnight.