Candy Corn Trifle
- Ready In:
- 8hrs 20mins
- Ingredients:
- 13
- Yields:
-
12 trifles
- Serves:
- 12
ingredients
- 517.37 g white cake mix, prepared
- 295.73 ml water (for cake)
- 78.78 ml vegetable oil (for cake)
- 3 large eggs (for cake)
- 28.34 g package sugar-free instant butterscotch pudding mix, prepared
- 473.18 ml milk (for pudding)
- 170.09 g english toffee, chopped
- 118.29 ml butterscotch schnapps
- 236.59 ml heavy cream
- 14.79 ml sugar-free instant vanilla pudding mix
- 2.46 ml powdered sugar
- 1.23 ml vanilla extract
- 0.06 ml yellow food coloring
directions
- 1. Prepare heavy cream according to Recipe #74805, with the added food coloring.
- 2. Cut half of the white cake, and put the other half away for another time.
- 3. Cut this half of the white cake into small squares.
- 4. Layer half of the squares into 12 individuals bowls or clear decorative cups.
- 5. Layer with half of the schnapps, pudding, whipped cream, and toffee. Begin again with the cake, layering the ingredients and ending with the whipped cream on top.
- 6. Chill eight hours or overnight.
- 7. Garnish with a piece of candy corn, if desired.
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