1 chocolate cake mix, prepared (or about 18 cupcakes, 1 cake, etc)
1/2 cup whipped chocolate icing (Can use sugar-free, OR, your cake/cupcakes could be pre-iced)
2 candy bars, crumbled (I used Butterfinger – sugar-free Hersheys or Dark Chocolate would work great, too)
1 large box sugar-free instant vanilla pudding, prepared
12 ounces fat-free whipped topping
Break 1/3 of prepared cake into approximately 1 inch cubes in the bottom of a trifle dish or bowl. Top with 1/3 of the chocolate icing. Sprinkle with 1/4 of the crumbled candy bars.
Mix together 8 ounces whipped topping with the pudding and spread 1/2 of that mixture over candy bars.
Continue to layer in this order: Cubed Cake, Icing, Crumbled Candy Bars, Pudding/Whipped Topping, Cubed Cake, Icing, Crumbled Candy Bars – Top with remaining whipped topping. Sprinkle with leftover candy bar pieces to decorate if desired. Refrigerate.
NOTE: This simple recipe can be changed to fit whatever dessert you’re looking for or whatever you have in your home.
Try these combinations:
– Angel Food or White Cake, Vanilla Pudding, Strawberries, Dark Chocolate Candy Bars
– Carrot Cake with Cream Cheese Frosting, Vanilla Pudding
– Chocolate Cake, Chocolate Pudding, Strawberries or Candy Bar
Use whatever you have and have fun with it!