ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): KEN...SMOOSH CAKE AKA TRIFLE

Misc.

Hi Ken, We refer to this as "Chocolate Trifle". Hope this helps.

CHOCOLATE TRIFLE

1 Pound Cake sliced thin (Chocolate or Vanilla)
1 large container Cool Whip
1 large package Chocolate Instant Pudding
1 bottle Chocolate Syrup
4 Skor bars broken in pieces or Peanut Butter Chips or Chocolate Chips
(If using chips can mix different flavors)

In bowl layer pound cake, drizzle with chocolate syrup,even layer of pudding,
then layer of cool whip and chips or candy on top. Continue layers,ending with
cool whip on top as topping. (No baking involved unless you make your own
pound cake.) Looks pretty in a trifle bowl.


MsgID: 0040243
Shared by: Patty-North Ga. Mountains
In reply to: ISO: In need of help
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Ken
2
  Jim C
3
  kt/mn
4
  Jim c
5
  Patty-North Ga. Mountains
ADVERTISEMENT
Random Recipes
  • Orange-Steamed Chicken and Asparagus
  • ORANGE-STEAMED CHICKEN AND ASPARAGUS 1 cup brown rice 3 blood oranges 1 tablespoon extra virgin olive oil 2 garlic cloves, minced 3 tablespoons chopped fresh mint 3 tablespoons chopped fresh chives 1 tablespoon brown...
  • Coconut Cake with Coconut Cream Filling - from scratch
  • This cake recipe came from my sister-in-law. It does take a few hours to prepare but it is SO worth it!! COCONUT CAKE - FROM SCRATCH 1 cup salted butter, softened 2 cups sugar 1/4 cup whole milk 1/2 cup unsweetened c...
ADVERTISEMENT
  • Crunchy Spiced Apple Crisps (oven dried apple slices)
  • CRUNCHY SPICED APPLE CRISPS "These light, crisp snacks are incredibly easy to make and long lasting (at least 2 weeks), and they make eating fruit fun. I've tested these on a number of people, including some who dislik...
  • Batterway Raisin Bread (Red Star Yeast)
  • BATTERWAY RAISIN BREAD 2 1/4 cups warm water (110-115 degrees F) 2 pkgs. Red Star Active Dry Yeast 2 eggs, room temperature 7 cups sifted all-purpose flour 2/3 cup sugar 2 tsp. salt 1 tsp. ground ginger 6 tbsp. soft v...
  • Curried Chicken Legs
  • CURRIED CHICKEN LEGS 4 chicken legs 1 tbsp curry powder 1/3 cup plain yogurt 2 tbsp lemon juice 1 tsp packed brown sugar Trim off any fat and excess skin from chicken; cut at joint into thighs and drumsticks. In sma...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): KEN...SMOOSH CAKE AKA TRIFLE
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!