Irish Creme Chocolate Trifle

This is a yummy mint and chocolate dish.

• Ready In: 50 mins
• Serves: 14-16

Ingredients

• 1 (18 1/4ounce) package  devil's food cake mix
• 1 1⁄4 cups water
• 1⁄2 cup  oil
• 3  eggs
• 1  cup  non-dairy coffee creamer, Irish creme flavor
• 3 1⁄2 cups  cold milk
• 2 (4 ounce) packages instant chocolate pudding mix
• 3  cups  whipped topping
• 12  spearmint  decorative candies, crushed

Directions

1. Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack for 1 hour. With a meat fork or wooden skewer, poke holes in cake about 2 inches apart. Slowly pour creamer over cake; refrigerate for 1 hour.
2. In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in the refrigerator.