Halloween Trifle Dessert

Halloween Trifle Dessert

Courtesy of Kraft Kitchens 20 Servings • 20 Min. Prep Time • 40 Min. Cook Time • 5 Min. Chill Time
Ingredients
Chocolate Fudge Cake
2 oz. BAKER'S Semi-Sweet Chocolate, chopped finely
1 box (2 layer) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
4 eggs, room temperature
1 c. BREAKSTONE'S or KNUDSEN Sour Cream
1/2 c. oil
1/2 c. water

Filling
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
2 c. cold milk
1 tub (16 oz.) COOL WHIP Whipped Topping, thawed
8-10 drops orange food coloring

Eye Ball Marshmallows
3 JET-PUFFED Marshmallows

Directions:

Chocolate Fudge Cake

1. Preheat oven to 350°F. Coat 13x9 inch pan with non-stick cooking spray.

2. Chop chocolate, set aside.

3. Beat together cake mix, dry pudding mix, eggs, sour cream, oil and water in a large mixing bowl until well blended. Stir in chopped chocolate.

4. Pour batter into prepared pan. Bake 40-50 minutes or until a toothpick comes out clean. Remove from oven and allow to cool.

5. For Filling: Combine milk and chocolate pudding according to directions on box. Chill at least 5 minutes.

6. Combine Cool Whip Whipped Topping with orange coloring, mix until well blended.

7. Assemble Dessert: Cut cake into 1 inch squares; place single layer on bottom of clear serving bowl. Top with 1/2 of pudding mixture, spread evenly on top of cake. Top with 1/2 of Cool Whip Whipped Topping. Spread evenly on top of pudding.

8. Repeat layers. Serve immediately or chill until ready to serve. Add Marshmallow Eyes just before serving.

* Eye Ball Marshmallows: Draw pupils onto marshmallow with food coloring. Add blood veins.

* Recipe and photo courtesy of Blogger, Liz Latham and Kraft Kitchen