“Death by Chocolate” Trifle

Chocolate lovers, I’ve found your ultimate fantasy dessert. This “Death by Chocolate” Trifle isn’t just a dessert—it’s a chocolate emergency room visit waiting to happen (in the best possible way). With layers of chocolate cake, pudding, cookies, and whipped cream, this showstopper is what chocolate dreams are made of.

What makes this trifle truly exceptional is how each decadent layer complements the next. The soft cake soaks up the creamy pudding, while the crushed cookies or toffee bars add that essential textural contrast. The beauty of a trifle is in its layers—visible through a clear dish, they create an impressive dessert that looks like you spent hours in the kitchen, when really, it’s surprisingly simple to assemble.

Ingredients

For the Base:

• 1 (8-ounce) container frozen whipped topping
• 1 (15.25-ounce) box chocolate cake mix, or 1 (18-ounce) package fudge brownie mix
• 1 to 3 large eggs (per package instructions)
• 1/4 to 3/4 cup water (per package instructions)
• 1/3 cup vegetable oil (or amount per package instructions)

For the Filling:

• 2 (3.9-ounce) boxes instant chocolate pudding mix (not cook-n-serve)
• 4 cups cold whole milk
• 25 chocolate crème sandwich cookies, such as Oreos, or 8 (1.4-ounce) English toffee candy bars, such as Heath bars, or a combination

Steps

1. Place 1 container frozen whipped topping in the refrigerator to thaw, about 4 hours or up to overnight. This ensures a smooth, creamy texture that will spread easily when assembling your trifle. The topping should be completely thawed but still cold.
2. Prepare 1 package chocolate cake or brownie mix according to the package directions in a parchment-lined 9×13-inch baking pan. If the package does not list instructions for baking in a 9×13-inch baking pan, prepare the batter as instructed, and bake at 350°F (175°C) until a toothpick inserted 1-inch from the edge comes out with a few moist crumbs, 20 to 25 minutes for cake or 25 to 30 minutes for brownies. The parchment paper prevents sticking and makes removal much easier.
3. Place the pan on a wire rack and let the cake or brownies cool completely (at least 1 hour). This cooling step is crucial—if the cake is even slightly warm when you assemble the trifle, it will melt the pudding and whipped topping, creating a soggy mess.
4. Place 2 boxes chocolate instant pudding and 4 cups cold whole milk in a large bowl and whisk until smooth, about 2 minutes. You’ll know it’s properly mixed when there are no powder lumps visible. Set aside at room temperature to thicken, about 5 minutes. Meanwhile, coarsely chop 25 chocolate crème sandwich cookies or 8 English toffee candy bars until you have 3 cups. For the cookies, aim for pieces about the size of a nickel—not too fine, as you want some texture in each bite.
5. Cut the cooled cake or brownies into 1-inch pieces. Arrange half of the cubes in an even layer in a 2 1/2 to 4-quart trifle dish or glass bowl. Press them down slightly to create a solid base. Top with half the pudding (spread it to the edges for visual appeal), half the candy bars or cookies, and half the whipped topping. Repeat layering the remaining cake, pudding, and candy bars or cookies. Refrigerate the remaining whipped topping. Reserve the crumbs from the candy bars, cookies, cake, or brownies in a small dish for the final garnish.
6. Cover the trifle with plastic wrap and refrigerate for at least 4 hours or up to overnight. This resting time is essential as it allows the flavors to meld and the cake to soften slightly from the pudding.
7. When ready to serve, spread the remaining whipped topping over the top of the trifle and garnish with the reserved crumbs. For an extra-special presentation, sprinkle with chocolate shavings or a light dusting of cocoa powder.

Recipe Notes:

• Make ahead: The cake or brownies can be baked up to 2 days in advance, wrapped, and stored at room temperature. The trifle can be assembled and refrigerated up to 1 day in advance.
• Storage: Cover and refrigerate leftovers for up to 4 days.

Smart Swaps

• Use sugar-free pudding mix and light whipped topping to reduce calories without sacrificing the chocolate experience
• Try chocolate graham crackers instead of cookies for a different texture and slightly less sweetness
• Substitute homemade chocolate cake if you have time and want to avoid box mixes
• Add a layer of fresh raspberries or sliced strawberries between layers to cut the richness with fruity acidity

Make It Diabetes-Friendly

• Use sugar-free chocolate pudding mix (saves approximately 15g carbs per serving)
• Substitute sugar-free chocolate cake mix (reduces approximately 12g carbs per serving)
• Use light whipped topping or homemade whipped cream with stevia to taste
• Reduce cookie amount by half and mix with toasted chopped nuts for crunch with fewer carbs
• Consider serving in smaller portions (2-3 oz) and pairing with a small protein source to slow glucose absorption

Pro Tips

• For the most dramatic presentation, use a clear glass trifle dish or bowl to showcase the beautiful layers
• Press down gently on each layer as you build to eliminate air pockets
• Save some of the most attractive cookie pieces to place against the glass for visual appeal
• If making brownies instead of cake, slightly underbake them for a fudgier texture in the finished trifle
• Chill serving spoons in the freezer for 15 minutes before serving for cleaner cuts through the layers