Food Network: Chocolate Pudding Trifle

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Chocolate Pudding Trifle
The Magnolia Bakery Cookbook, Simon & Schuster

Ingredients
Chocolate Cake:
Use your favorite chocolate cake recipe or even a box of your favorite chocolate
cake mix. Allow cake to cool for 15 minutes before proceeding. Break up the cake
into small pieces in a large bowl.
Chocolate Pudding Filling:
2 packages instant chocolate pudding mix
3 cups whole milk
Whipped Cream:
2 cups heavy cream
1 1/2 tablespoons sugar
2 teaspoons vanilla extract

Garnish:
About 1 cup chocolate wafer crumbs, or chocolate-sandwich cookies, crushed into
crumbs

Directions
Prepare the chocolate cake as recommended above.
To prepare the chocolate pudding filling: In a large bowl, on the medium speed of
an electric mixer, beat the instant pudding and the milk for 3 minutes. Place
uncovered in the refrigerator and chill until set, about 15 minutes.
Meanwhile, in a medium-size bowl, whip the heavy cream with the sugar and the
vanilla extract until soft peaks form, being careful not to overwhip.
To assemble the trifle: Place 1/3 of the cake in the bottom of a large glass bowl.
Place over this 1/3 of the pudding mixture, spreading evenly with a rubber
spatula. Spread 1/3 of the whipped cream over this. Sprinkle with 1/3 of the

cookie crumbs. Proceed in this fashion until three layers have been assembled,
ending with a dusting of the cookie crumbs. Refrigerate at least 2 hours, or
overnight, before cutting and serving.