This Chocolate Pudding Trifle has delicious layers of chocolate cake, pudding, cookie crumbs and whipped cream. It is dreamy and creamy goodness!
It’s true that memories are made around the dinner table. This Chocolate Pudding Trifle has been part of our holiday traditions for several years.
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 try and bring something new each year. Well, that was the case until I made this Chocolate Pudding Trifle.
Several years ago I first made this Chocolate Pudding Trifle and my nephew declared it as his favorite dessert. My sister makes it for him and I still take it each year for our Thanksgiving celebration too.
This dessert is impressive to look at but isn’t difficult to make. I think it’s best if you make it 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 this cold creamy chocolatey dessert.
Don’t have time to make it now? Pin it for later!
- 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?
Are you still looking for a couple more desserts? Here are a few of my favorites.
Do you have any favorite food traditions? I’d love to hear if you make something special to share.