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.