Chocolate Gingerbread Trifle

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prep time

15 min

total time

9 hr 45 min

makes

20 servings, 2/3 cup (150 mL) each

photo by:

kraft

recipe by: kraft

What You Need

3-1/2 cups milk, divided

6 squares Baker's Semi-Sweet Chocolate, divided

1 pkg. (370 g) gingerbread flavour cookie and cake mix

2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding

1 tub (1 L) Cool Whip Whipped Topping, thawed

2 Tbsp. slivered crystallized ginger

Make It

MICROWAVE 2 cups milk and 4 chocolate squares in large microwaveable bowl on MEDIUM 4 min.; whisk until chocolate is melted and mixture is well blended. Add remaining milk and dry pudding mixes; stir 2 min. Refrigerate 3 hours or until chilled. Meanwhile, prepare cake batter and bake in 9-inch square pan as directed on package for gingerbread cake; cool completely.

CUT cake into cubes; place half in 3-L bowl. Cover with layers of half each of the pudding mixture and Cool Whip. Repeat layers of cake and pudding mixture. Drop remaining Cool Whip in dollops over dessert. Refrigerate 6 hours.

MEANWHILE, make chocolate curls from remaining chocolate square. Add to top of dessert with ginger just before serving.