Description
Delicious S’mores Trifle with layers of cake, chocolate pudding, and toasted marshmallows.
Ingredients
Scale
- 1 box (15.25 ounces / 432 grams) yellow cake mix
- 1.5 cups (about 150 grams) graham cracker crumbs
- 1 box (3.9 ounces / 110 grams) chocolate pudding
- 1 ½ cups (360 milliliters) heavy whipping cream
- 11/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup (approximately 300 grams) marshmallow creme
- ½ cup (about 40 grams) mini marshmallows
- 2 pieces (1.55 ounces / 44 grams each) Hershey’s chocolate bars, broken into pieces
- 1 container (8 ounces / 227 grams) Cool Whip
Instructions
- Scoop the Cookies: Start by spooning the gluten-free cookies into chunks and breaking them into rough pieces. It is important to keep them uneven to add texture.
- Layer the Bottom: Grab a trifle dish and sprinkle a layer of those cookie pieces on the bottom. Ensure this layer is an even spread that holds shape when a gentle press is applied.
- Add the Chocolate Pudding: Pour a layer of smooth chocolate pudding over the cookie base and spread it evenly. If the pudding isn’t thick enough, it can seep into the cookies and cause sogginess.
- Top with Cool Whip: Spoon a generous layer of Cool Whip on top of the pudding. Spread it lightly and ensure it does not mix too much with the pudding below as this is crucial for achieving the ‘s’mores’ magic.
- Add Marshmallows and Chocolate Chips: Sprinkle marshmallows on top of the whipped cream, followed by a handful of chocolate chips. Balance is key; if you pile too thick, they may overpower the other layers.
- Broil the Marshmallows: Pop the trifle under the broiler for just a minute or two until the marshmallows are golden brown and toasted. Keep a close eye on them, as they can go from beautiful to burnt in an instant.
- Chill and Serve: Let your trifle cool in the fridge for at least one hour to allow flavors to meld. When ready to serve, dish out carefully as the layers should hold but can be soft.
Notes
- Storage Tips: Leftovers can be stored in the refrigerator for up to three days in an airtight container.
- Expert Tips: Use Cool Whip for convenience and a lighter trifle. Ensure the whipped cream is beaten to stiff peaks and chill until used to maintain shape.
- Check the baking time of the cake with a toothpick about five minutes before the suggested time to prevent dryness.
- Assemble the trifle just before serving to keep graham crackers crunchy and avoid sogginess.
- Reheating Instructions: Not applicable for this dessert.
- Serving Suggestions: Serve with extra chocolate pieces on top. Pair with vanilla ice cream on the side. Offer a variety of spoons for a fun serving experience.
- Recipe Variations: Add crushed peanut butter cups between layers for extra flavor. Drizzle salted caramel over the top for a sweet twist. Incorporate crushed Oreos for a cookies-and-cream twist.
- Ingredient Notes: Use quality chocolate bars for the best flavor. Marshmallow creme should be smooth and not too thick for easier spreading. Consider using a different cake flavor if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 368
- Sugar: 31g
- Sodium: 414mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 34mg