Ingredients
1 package devil’s food cake mix (regular size)1 cup refrigerated Irish creme nondairy creamer3-1/2 cups 2% milk2 packages (3.9 ounces each) instant chocolate pudding mix3 cups whipped topping12 mint Andes candies, chopped
Preparation
Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour.
With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate, covered, 1 hour.
In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes.
Cut cake into 1-1/2-in. cubes. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake cubes, pudding, whipped topping and candies. Repeat layers twice. Refrigerate until serving.
