This amazing recipe is from my best friend Dorothy ❤ She gave it to me when we met 20 years ago and I have made it several times a year ever since! Love that girl!
It’s been the perfect “go to” recipe for whatever event I go to. You never have to worry about left overs…
It has ingredients that you can have on hand just incase you need a little something quick.
Its also convenient,you can even prepare the cake and pudding the night before if your pressed for time. You can make it with or without the Kahlua and either serve it in a pretty glass bowl or have some fun and get out your little party vessels (I have 2 layers shown here)
This is also a fun recipe to make with your kids – my Tyler was always willing to be my sous chef ❤ Just keep an eye on those beaters- they can be tricky….
And to all you sports moms, camping fanatics & girlfriend weekenders- this was a perfect dessert to haul up and prep on the go : )
1 box chocolate cake mix – make & bake in a 9X13 pan- cool.
1 large box instant chocolate pudding- prepare and chill in refrigerator.
1 – 12 oz. container lite cool whip -unthawed
Optional- Kahlua Liqueur
Heath English Milk ChocolateToffee Bits, 8oz
Use a glass serving dish- this dessert is built by layering ingredients 3 times.
Divide cooled cake into 3 sections. Start by Crumbling 1/3 of the cake and put in the bottom of the bowl; sprinkle the cake with some Kahlua…. Spread 1/3 of the prepared pudding on top of crumbled cake. It’s important to be mindful of the edges of the bowl- you want this to look pretty!! Next, spread 1/3 of the thawed cool whip topping over pudding. Sprinkle 1/3 of the Heath milk chocolate bits on top. Repeat this whole process 2 more times. You are FINISHED!! Wasn’t that easy?!! Insert large spoon and watch it disappear!!!
Also don’t forget to check out my Rumplemints version I posted last year- perfect for the holidays!!