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Chocolate Gingerbread Trifle

By: Cool Whip® Canada

"Cubes of spicy gingerbread cake are layered with chocolate pudding and whipped topping in this pretty holiday trifle topped with chocolate curls and slivers of crystallized ginger."

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Ready In:
9 Hrs 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 servings

Ingredients

3 1/2 cups milk, divided
6 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided
1 (370 gram) package gingerbread flavour cookie and cake mix
2 (4 serving size) packages JELL-O Chocolate Instant Pudding
1 (1 liter) tub COOL WHIP Whipped Topping, thawed
2 tablespoons slivered crystallized ginger

Directions

Microwave 2 cups milk and 4 chocolate squares in large microwaveable bowl on MEDIUM 4 min.; whisk until chocolate is melted and mixture is well blended. Add remaining milk and dry pudding mixes; stir 2 min. Refrigerate 3 hours or until chilled. Meanwhile, prepare cake batter and bake in 9-inch square pan as directed on package for gingerbread cake; cool completely.
Cut cake into cubes; place half in 3-L bowl. Cover with layers of half each of the pudding mixture and Cool Whip. Repeat layers of cake and pudding mixture. Drop remaining Cool Whip in dollops over dessert. Refrigerate 6 hours.
Meanwhile, make chocolate curls from remaining chocolate square. Add to top of dessert with ginger just before serving.

Footnotes

Kraft Kitchen Tips:
Double Chocolate Trifle: Omit ginger. Substitute 1 cooled 9-inch chocolate cake layer for the gingerbread cake.
Make Ahead: Trifle can be prepared ahead of time. Refrigerate up to 24 hours before serving.
How to Shave Chocolate: Use vegetable peeler to shave chocolate square into curls. Or, use coarse side of box grater to grate the chocolate.