Easy Kahlua Chocolate Trifle

I'm a foodie! My friends are foodies too (even though some have no idea what a foodie is).This blog is for passing on Foodies Favorite Recipes.
I'm sharing a SUPER easy dessert that looks like it came out of a French bakery. Fresh-brewed espresso will stand in nicely if you don't want to use the coffee liqueur. Try this recipe once at your next party and the rave reviews you will get will make this crowd-pleasing dessert your signature dish.

EASY KAHLUA CHOCOLATE TRIFLE

Makes 16-18 Servings

1 box two-layer chocolate cake mix (not pudding type)

1 cup coffee flavored liqueur such as Kahlua

2 (5.9-ounce) packages instant chocolate pudding mix

1 quart milk

1 (12-ounce container) frozen nondairy whipped topping, thawed

6 (1.4-ounce each) milk chocolate English toffee candy bars, chopped

Bake cake in a 13x9x2-inch baking pan according to package directions; cool. Poke holes over top of cake with a fork; pour Kahlua over cake. Cover and chill 4 hours or overnight. Cut cake into 1-inch cubes. Prepare pudding with the milk according to package directions. In a 4-quart glass bowl or trifle dish sprinke one-third of the cake cubes. Spread one-third of the pudding (about 1-2/3 chips) over cake. Spread 1/3 of the whipped topping over pudding. Sprinkle with 1/3 of the chopped candy. Repeat layers twice, ending with the whipped topping and candy sprinkled on top. Serve at once, or cover and refrigerate up to two days before serving. Prep time: 30 minutes.

Recipe and photo courtesy of Kahlua