I had some company over last week and decided to make Chocolate Trifle for dessert. It’s easy and yummy, but I wanted to serve it a little differently this time. I went and pulled out my half pint mason jars and knew they would be perfect! I love how just changing up the way you serve things almost seems like a whole new dessert.
Putting it into these jars took a little more work but I think they turned out so cute and were so pretty. Plus, it was all ready to serve when dinner was over. I cut out circles using my biscuit cutter and it made it so easy to fit the cake into the jars. I also used some disposable piping bags to add the cool whip and pudding in the jars.
Its always fun to layer things in jars! It’s not a new idea, but changing up the way you serve certain desserts can make a big impact. Not only were these yummy and fun to eat, but they were ready to serve and portioned out! They were definitely a hit.
Let me know if you make these Chocolate Trifle Jars. I would love to see how yours turned out.
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Chocolate Trifle
By Published: April 15, 2014
- Yield: 1 bowl, 10 small jars
- Prep: 5 mins
- Cook: 30 mins
- Ready In: 35 mins
I had some company over last week and decided to make Chocolate Trifle for dessert. It's easy and yummy, but I wanted to serve it a …
Ingredients
- 1 box Devils Food Cake Mix
- 1 8oz Container Cool Whip, thawed
- 1-1/2 Cups Chocolate Toffee Bits
- 1 Large Box Instant chocolate Pudding
Instructions
- First, bake cake according to directions on package in a 9x13 pan. After removing it from oven, cool completely.
While cake is baking, mix chocolate pudding and put into fridge.
To assemble: You will layer ingredients. I chose to use regular mouth pint jars so I cut out cake circles using a biscuit cutter that fit the jar perfectly. I also cut the circles in half so that the height of the cake was more manageable in the jars. (So it is still the shape of a circle, only it is not as thick!) Otherwise you can cut the cake into sections and use the layering technique for a trifle bowl.
Start with your cake layer, next add chocolate pudding in a layer. Add cool whip, and finish with a sprinkling of chocolate toffee bits. Start the process over using the same technique. Chill in fridge until ready to serve!
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These look divine! I love that you put them in little mason jars! Soooooo cute!
ash@sn4g
http://shabbynot4gotten.blogspot.com
Thanks so much! They were quite delicious!
Happiness is knowing I can make this for my diabetic husband and elderly neighbors. There is at least one diabetic in every house on each side of us, across the street, and behind our house. I make sugar free brownies, chocolate cake, and puddings and whipped cream! I have a collection of jars, so this will be a much appreciated dessert in our over-55 community. They will be half-pints, however. Two cups (pint) is an awfully large dessert for most of us.
Great idea and such special thought and care you put into their dietary needs with your gifts! I’m sure they will love them.
How many jars will this recipe make? I’m making them for my daughters wedding! Thanks!
I’m thinking this made about 8-9 of these 8 oz size jars. It depends on how tight you pack them and how thick your cake is. If you make the cake in a half sheet cake pan the cake layer will be thinner and they will probably go farther. I’m thinking you’ll probably have to make a batch and see how far it goes depending on how full you like them. Hope that helps!