Chocolate Toffee Trifle

Indulge your sweet tooth and dazzle your guests with the heavenly decadence of this chocolate toffee trifle recipe. Layers of rich chocolate cake, velvety pudding, and crunchy toffee pieces harmonize in a symphony of flavors and textures, creating a dessert experience that is as visually stunning as it is delicious. Each spoonful offers a delightful interplay of creamy sweetness and buttery crunch, making this dessert a true delight for all the senses. Whether served at a festive gathering or enjoyed as a special treat for yourself, this luscious trifle is guaranteed to leave a lasting impression and satisfy even the most discerning of cravings.


  • 1 (2-layer) package devil’s food cake mix or brownie mix
  • 6 ounces Heath bars, frozen
  • 1-1/2 cups milk
  • 1/2 cup Kahlua
  • 16 ounces whipped topping
  • 1 (4-ounce) package chocolate instant pudding mix


Prepare and bake the cake mix using the package directions for a 9 X 13-inch cake pan.  Let stand until cool.  Cut the cake into 1-inch cubes.  Place the unwrapped candy bars in a sealable heavy-duty plastic bag.  Seal the bag and crush the candy bars with a hammer.  Combine the milk, Kahlua and pudding mix in a mixing bowl and beat until thick.

To assemble, layer the cake, pudding mixture, whipped topping and crushed candy bars 1/2 at a time in a large glass bowl.  Chill, covered, for 8 to 12 hours before serving.

SERVES:  8 – 10

This recipe originally appeared on

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