Caramel Chocolate Toffee Trifle. New Music From John Lebanon.


Hi Friends!

Let Ikea make its cake…. you can make an even better trifle for your BD… or to bump up any day.

Layer some chocolate cake, chocolate pudding, whipped topping, caramel and toffee and you get this amazing trifle dessert.

Crunch, cream, sweet…delicious. The easiest DIY.


Caramel Chocolate Trifle

Ingredients:

1 (9 x 13-inch) devil’s food chocolate cake, made from a cake mix (brownies are delicious, too)
2 packages (3.9 ounces each) instant chocolate pudding mix
12 ounces frozen whipped topping (such as Cool Whip), thawed
12 ounces caramel ice cream topping
8 ounces English toffee bits or chopped Skor bars

Directions:

1. Cut cake into cubes.

2. Prepare pudding according to package directions.

3. Place half of the cubes in a large trifle bowl or large glass serving bowl. Press down lightly to fill in gaps.

4. Top cake cubes with half of the whipped topping, pudding, caramel topping and toffee bits then repeat layers.

5. Cover and refrigerate until serving.

Serves 16

Recipe slightly adapted from Taste Of Home

I live with a doctor.

Physicians and ALL people need to find a way to cope with their stress.

John Lebanon, a project of Dr. Roy Souaid, is candid in “How I coped in the medical ICU by making music”.

It’s so relatable not just to docs, but all of us just trying to get by in this stress filled life.

Check out John Lebanon and his band on Facebook. You can buy the music here.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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