Toffee Bar Trifle Recipe courtesy of Lindsay Layne
From Wild About Texas Cookbook
1 chocolate cake mix plus ingredients called for on box
2 small packages instant chocolate pudding
1/3 cup coffee flavored liquer (i.e. Kahlua)
1 (12 ounce) container frozen whipped topping (I use Lite Cool-whip)
10 ounces chocolate-covered toffee bars, crushed
Prepare cake as directed (I used a 13x9 inch pan). Cool. Break into bite-size pieces (2-3 inches). Make pudding as directed and add in liquer. Place half the cake pieces, half the pudding mixture and half the whipped topping in a tall trifle bowl. Sprinkle with half the crushed toffee bars. Repeat with the layers. Refrigerate overnight. Yield: 12 servings
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