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Reader recipe | Ruth’s Chocolate Trifle (video)

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  • 8-10

Submitted by Ruth Stephens


  • 1 box chocolate fudge cake mix
  • 1 (6 oz) package instant chocolate pudding mix
  • 2 (16 oz) cartons whipped topping, thawed
  • 3 full-sized Butterfinger candy bars, crushed


Bake cake according to package directions. Cool. Prepare pudding according to package directions; chill and set aside. Crush Butterfinger candies by hand or coarsely chop in food processor. 

To assemble, crumble cake and reserve 1/2 cup. Place half of remaining cake crumbs in bottom of 4-1/2 or 5-quart trifle dish or decorative glass bowl. Layer with half of pudding, half of whipped topping and half of crushed candy bars. Repeat layers with remaining cake, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs. Sprinkle over top. Refrigerate before serving. Serves 8–10. 

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