Chocolate Gingerbread Trifle

Name: Chocolate Gingerbread Trifle
Ingredients: 3-1/2 cups milk, divided; 6 oz. 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

6 ingredients

13 steps

Ingredients

3-1/2 cups milk, divided
6 oz. 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

Directions

1

Microwave 2 cups milk and 4 oz.
2

chocolate in large microwaveable bowl on MEDIUM 4 min.
3

; whisk until chocolate is melted and mixture is well blended.
4

Add remaining milk and dry pudding mixes; stir 2 min.
5

Refrigerate 3 hours or until chilled.
6

Meanwhile, prepare cake batter and bake in 9-inch square pan as directed on package for gingerbread cake; cool completely.
7

Cut cake into cubes; place half in 3-L bowl.
8

Cover with layers of half each of the pudding mixture and Cool Whip.
9

Repeat layers of cake and pudding mixture.
10

Drop remaining Cool Whip in dollops over dessert.
11

Refrigerate 6 hours.
12

Meanwhile, make chocolate curls from remaining chocolate square.
13

Add to top of dessert with ginger just before serving.