Pixies® Trifle

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Pixies® Trifle

8oz. box of Pixies®

1 box chocolate cake mix

2 3.9oz. boxes of instant chocolate pudding

1 12oz. container of whipped topping, thawed

1 jar of caramel sundae sauce

9 x 13 baking dish

Trifle dish or large bowl

Optional: Additional Pecans

 

Directions:

  1. Make the cake according to the directions on the box and bake in a 9 x 13 baking dish.
  2. Remove the cake from the pan and allow to cool completely. While the cake is cooling, mix the instant chocolate pudding according to the box directions and allow to set.
  3. Cut cake into 1 inch squares.
  4. In your trifle dish or punch bowl, lay the cake squares on their sides to completely cover the bottom of the dish.
  5. Using a spoon, drizzle caramel sauce over the cake squares.
  6. Spread a layer of chocolate pudding over the cake. Tip: To keep neat layers in your dish, use a damp paper towel to wipe away any astray pudding or whipped topping.
  7. Spread a layer of whipped topping over the pudding.
  8. Chop the Pixies® into small, bite-sized pieces. Tip: Refrigerate Pixies® before cutting them to keep the caramel from oozing out!
  9. Sprinkle some chopped pixies over the whipped topping and drizzle additional caramel sauce.
  10. Repeat steps 4 – 7 until you’ve run out of cake.
  11. Sprinkle remaining Pixies® on the top of the trifle and drizzle with caramel sauce as desired.
  12. Serve chilled. It’s best when made a day in advance!

For extra crunch, sprinkle toasted pecans along with the Pixie® pieces!

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