Ingredients
- 2 boxes Jell-O Cheesecake Instant Pudding Mix
- 3 ½ cups cold milk
- 1 large container Cool Whip (divided)
- 1 chocolate fudge cake (store-bought or homemade), cut into 1-inch cubes
- 1 bottle caramel sauce
- 1 bag toffee bits or Butterfinger bits
Instructions
- Prepare the cheesecake layer:
In a large mixing bowl, whisk together the Jell-O cheesecake mixes and milk until smooth and thickened. - Fold in Cool Whip:
Once the cheesecake mixture has set, gently fold in about ⅔ of the Cool Whip until fully combined and creamy. Set aside. - Assemble the trifle:
- Spread 1 cup of the cheesecake mixture in the bottom of a deep-dish casserole pan or trifle bowl.
- Add ⅓ of the cubed chocolate cake on top.
- Drizzle with caramel sauce and sprinkle with toffee or Butterfinger bits.
- Layer 2–3 cups of the cheesecake mixture over the cake layer.
- Repeat these layers until you reach the top, ending with a layer of cake, caramel drizzle, and candy bits.
- Top it off:
Spread the remaining Cool Whip evenly over the top. Drizzle with extra caramel sauce and sprinkle on more candy bits for garnish. - Chill:
Refrigerate for at least 2 hours, or overnight for best results.
