This Chocolate Pudding Trifle has delicious layers of tender chocolate cake, creamy chocolate pudding, chocolate cookie crumbs, and cold silky whipped cream. It is a dessert lover’s dream like none other.
This post was updated 1/14/19 to improve the reader experience. There were no changes made to the recipe.
It’s true that memories are made around the dinner table. This creamy, cold and luscious Pudding Trifle has been part of our holiday traditions for several years. It is so easy to make and easier to eat.
We have a tradition that my sister hosts Thanksgiving and I host Christmas. For Thanksgiving, I am always assigned to bring the dessert. I know that’s a stretch, right? As you know, I love baking and getting creative so I try and bring something new each year. Well, that was the case until I made this Chocolate Pudding dessert. I had no idea that something so simple as this chocolate trifle recipe would become a family favorite.
Several years ago after I first made this Chocolate Pudding dessert my nephew declared it as his all-time favorite dessert. My sister makes it for him and I still take it each year for our Thanksgiving celebration too. I’m not sure if he’s happy to see me or his beloved chocolate trifle.
How do you layer a Trifle Dessert?
This dessert is impressive to look at but isn’t difficult to make. Take care when layering this cake trifle so you can see each luscious layer
- Have enough ingredients made up ahead of time so that you get three layers.
- Start with the cake layer. You want your cake diced into 1-inch pieces so it can hold the remaining ingredients without turning to mush.
- Spoon a layer of chilled pudding over the cake. Do not mix it into the cake.
- Top the pudding layer with the whipped cream.
- Sprinkle the whipped cream layer with cookie crumbs.
- Repeat two more times ending with the cookie crumbs.
You can use the ingredients that you like. Here are a few ways to make it your own:
- Replace the cake layer with cooled brownies.
- Use chopped candy bars or chocolate chips instead of the chocolate cookie layer
- Make it in a 9×12 inch pan and only layer it twice. It’s easier to scoop.
- I think it’s best if you make your chocolate trifle the day before and let it sit in the refrigerator to let all of the layers blend together and the pudding makes the cake all fudgy delicious. I just love easy trifle recipes!
- Make sure all ingredients are cool before you assemble it. You can actually make the cake and pudding earlier in the day and then assemble it before going to bed. I don’t make up my whipped topping to far in advance of the assembly though. The next your cake trifle will be perfect.
- Use the cake and pudding you like. Milk chocolate or dark chocolate it doesn’t matter. You can make a cake from scratch or use a boxed or purchased cake as well.
- lightly cover the pudding and then the trifle in the refrigerator with plastic wrap so it doesn’t develop a film or crust.
PIN THIS CHOCOLATE PUDDING TRIFLE RECIPE TO YOUR FAVORITE DESSERT BOARD FOR EASY REFERENCE
YOU MAY NEED
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Anchor Hocking Monaco Trifle Bowl – I love this bowl and it has been used so many times. When my trifle isn’t on the menu I can use it for fruit or other layered salads as well.
Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch I use this dish more than any dish in my house. I can bake cakes, cinnamon rolls or a casserole in this dish. I love the lid that makes storing my bakery in an air-tight container easy or when I take this dish somewhere I’m not going to worry about spills.
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red Everything in this recipe was mixed up in my KitchenAid mixer. I use it for everything from fluffy mashed potatoes to mixing dough with the dough hook. It’s the workhorse of the kitchen. Mine is red. Isn’t she pretty? They have a bunch of colors if red isn’t your thing.
If you loved this recipe you’re going to love these too!
- 1 Devils Food Cake mix baked (or your favorite recipe)
- 2 3oz packages instant chocolate pudding mix
- 3 cups whole milk
- 2 cups heavy cream
- 1-1/2 tbsp sugar
- 2 tsp vanilla extract
- 12 chocolate sandwich cookies ground into crumb consistency
Bake the chocolate cake according to directions. I used a devils food cake mix baked in a 9x13 inch pan. Cool completely.
In a large bowl, on the medium speed of an electric mixer, beat the instant pudding and the milk for 3 minutes. Place the mixing bowl uncovered in the refrigerator and chill for 15 minutes or until set.
Mix Whipped cream, sugar and vanilla in an electric mixer using the whisk attachment until soft peaks form. Be careful not to over whip.
Tear or cut chocolate cake into 1-inch pieces. Place 1/3 of the chocolate cake on the bottom of a large glass bowl.
Spoon 1/3 of the pudding on top of the cake layer and then 1/3 of the whipped cream on top of the pudding layer.
Sprinkle 1/3 of cookie crumbs on top of the whipped cream layer.
Repeat for a total of three layers. Finish with the cookie crumbs.
Refrigerate covered with plastic wrap for at least 2 hours.
Recipe adapted from The Magnolia Bakery Cookbook on Food Network.
Nothing is more special for a foodie as when people love the food you make right? As long as I keep getting requests for this treat I’ll continue making it. That’s the best part about food don’t you think?
Do you have any favorite food traditions? I’d love to hear if you make something special to share.
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