Chocolate Heath Bar Trifle

We had an awesome Sunday night this week!  My daughter performed her heart out in a community theater production of "James and the Giant Peach."  She played a screaming New Yorker (type casting, perhaps? Lol!)  and did an impressive backflip across the stage in the opening scene.  Afterwards, we watched the Eagles win the Super Bowl while we ate this rich and delicious Chocolate Heath Bar Trifle for dessert. 

If you are short on time, you can substitute the whipping cream for Cool Whip.  But my daughter loves making her own homemade whipped cream.  Now, when it comes to purchasing whipping cream you can buy either light or heavy.  I prefer the taste of light whipping cream, but it doesn't hold its peaks as well.  So, if you are choosing this type, it's best to eat the trifle immediately after assembling the layers.  Otherwise, the whipped cream will still be tasty, but may be a bit "soupy."  It will stiffen up, however, if kept overnight in the fridge.  So if you don't finish the Chocolate Heath Bar Trifle right away it will be fine the next morning.  If you choose heavy cream, the peaks will be stiffer.  However, in my opinion, it's not quite as sweet.  

If the fantastic performance, exciting Super Bowl and decadent dessert weren't enough, the school called a "snow day" for Monday, so we could all sleep in!  What a night! Here's how we made this Chocolate Heath Bar Trifle for our Sunday celebration:

Ingredients: One box devil's food cake mix (plus oil and eggs) or use our recipe for devil's food cake; 1 pint whipping cream; 1/4 cup powdered sugar; 1 tsp. vanilla; one 6 ounce package chocolate instant pudding (plus milk) ; 12 mini Heath Bars, crumbled.

Directions:  Chill metal bowl and whisk attachment of stand mixer for at least 1/2 hour before preparing the whipped cream.  Preheat oven to 350 degrees.  Prepare cake mix according to package directions or prepare our recipe for devil's food cake.  Prepare pudding according to package directions.  Using the whisk attachment of a stand mixer, whip heavy or light cream on medium high speed until stiff peaks form.  Mixture will start out foamy, begin to thicken, and then turn rich and creamy and form stiff "peaks."  When whipped cream is ready, add the vanilla and powdered sugar.  Mix on low speed until combined.  Assemble the layers.  When cake is cooled, cut cake into large squares to fill the bottom of the trifle.  Layer over half the pudding.  Layer over half the whipping cream, and then top with half  of the crumbled Heath Bars.  Repeat layers.  Garnish with remaining crumbled Heath Bars.