Ingredients:
- 1 package devil’s food cake mix
- 2 packages instant chocolate pudding mix
- 1 cup refrigerated Irish creme nondairy creamer
- 3 cups whipped topping
- 3 1/2 cups milk
- 12-15 chopped chocolate mint candies (like Andes)
Instructions:
- Bake cake mix according to package directions, using a 13×9-in. pan. Cool in pan on a wire rack for 1 hour.
- With a fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake. Refrigerate, covered, for 1 hour.
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand until soft-set, about 2 minutes.
- Cut cake into 1-1/2-in. cubes or bites. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake bites, pudding, whipped topping, and candies. Repeat layers twice. Garnish with mint sprigs, raspberries, or more chocolate! Refrigerate until serving.