HERSHEY BAR TRIFLE
photo from Betty Crocker
1 (18.25 oz) package dark, triple or chocolate fudge cake mix
1 quart cold CHOCOLATE milk
2 small pkgs Chocolate Fudge instant pudding & pie filling
1 (8 oz) tub COOL WHIP whipped topping (creamy is best), thawed
4 (1.4 oz) Hershey chocolate bars, broken into small pieces ** (save 1 small little square to shave on top as garnish ~ or mini morsel chocolate chips)
Prepare cake batter and bake in 13x9" baking pan as directed on package. Cool completely on wire rack. Cut into 1/2" cubes.
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended.
Layer half each of the cake cubes, pudding, whipped topping and Hershey bar pieces in large glass trifle bowl. Repeat all layers, ending with Cool Whip. Shave reserved chocolate square on top. Serve immediately or cover and refrigerate until ready to serve. Serves 18 *** Note: This could also be done in 12-18 individual parfait glasses.
VARIATION: Substitute Coconut Cream instant pudding * Use Mounds candy bars (broken into small pieces)