Prep the cake, pudding, and mousse according to package directions.
2.
Once the cake is cool enough to handle and the pudding/mousse is all set, it’s time for assembly. Keep in mind: the cake should be a wee bit warm. You’ll see why in a second.
3.
Jigsaw the cake into the bottom of your vessel or trifle bowl.
4.
Next, pour your pudding on top of the warm cake. Add a thin layer of cool whip. Add another layer of cake, then the mousse.
5.
Now, here’s the hardest part: let the trifle sit in your fridge for at least 4 hours. All the pudding will soak into the warm cake layers, making a delightfully gloopy and heavenly chocolately cake.
6.
Top the trifle with cool whip, sprinkle heath bar pieces, and decoration the top with chocolate and caramel syrup.
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