This trifle is the perfect ending to dinner. Red velvet cake combined with chocolate and cookies make for one delicious dessert!
Prepare HERSHEY'S Red Velvet Cake; cool completely. Crumble one half of cake into pieces. Wrap remaining cake for another use.
Prepare pudding according to package directions; refrigerate until ready to assemble trifle. Remove wrappers from milk chocolates and candy cane mint candies; set aside.
Stir chocolate chips into pudding. Place 1-3/4 cups (425 mL) cookie crumbs in bottom of 8-inch (20 cm) trifle bowl with 5-inch (13 cm) sides. Layer with about 1/2 of cake crumbles and 1-2/3 cups (400 mL) pudding. Place 26 milk chocolate pieces around side of bowl with bottoms against side of bowl. Top with 1 cup (250 mL) whipped cream. Repeat layering cookies, cake and pudding, ending with whipped cream. Garnish trifle by alternating milk chocolates and candy cane mint candies along edge of bowl. Cover; refrigerate leftovers.
HERSHEY'S Red Velvet Cake:
* To sour milk: Use 1 tablespoon (15 mL) white vinegar plus milk to equal 1 cup (250 mL).
Recipe created for The Hershey Company by Mommy Hates Cooking.