This recipe is brand new. {credit to Margaret Wilson for her recipe} Our church had its annual 4th of July pot luck last Sunday and this is what Larry and I took……

Photo: Irish Cream Chocolate Trifle


1 package devils food cake mix

1 cup refrigerated Irish cream nondairy creamer

3 1/2 cups of 2% milk

2 packages {3.9 oz} instant chocolate pudding mix

3 cups whipped topping

20 Andes candies, chopped


Prepare and bake the cake according to package instructions using a 13 X 9″ pan. Cook in pan for one hour.

With wooden skewer, poke holes in cake about 2 ” apart. Slowly pour creamer over devils food cake. Refrigerate covered one hour.

In a large bowl whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes.

Cut cake into 1 1/2 cubes. In a 3 qt trifle bowl, layer a third of each of the following: Cake cubes, pudding, whipped topping and candies. Repeat Layers twice. Refrigerate till serving.


Larry scores this dessert a 10 out of 10. It was a hit at the Presbyterian Church and at The Cottage!