2PACKAGES 3.9 OUNCES EACH INSTANT CHOCOLATE PUDDING MIX
1 CARTON 12 OUNCES FROZEN WHIPPED TOPPING, THAWED
1JAR 12, 1/3 OUNCES CARAMEL ICE CREAM TOPPING
1PACKAGE 7, 1/2 or 8 OUNCES ENGLISH TOFFEE BITS OR ALMOND BR
Instructions
PREPARE AND BAKE CAKE ACCORDING TO PACKAGE
DIRECTIONS FOR AN 8 INCH SQUARE BAKING PAN. COOL ON
WIRE RACK. PREPARE PUDDING ACCORDING TO PACKAGE
DIRECTIONS.
CUT CAKE INTO 1 1/2 INCH CUBES; PLACE HALF OF THE
CUBES IN A 3 QUART TRIFLE BOWL OR LARGE GLASS
SERVING BOWL; LIGHTLY PRESS DOWN TO FILL IN THE
GAPS.
TOP WITH HALF OF THE WHIPPED TOPPING, PUDDING,
CARAMEL TOPPING AND TOFFEE BITS;REPEAT LAYERS. COVER
AND REFRIGERATE UNTIL SERVING.
Originally Submitted
4/30/2014
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