Chocolate Gingerbread Trifle

1. 1

   Microwave 2 cups milk and 4 oz.

2. 2

   chocolate in large microwaveable bowl on MEDIUM 4 min.

3. 3

   ; whisk until chocolate is melted and mixture is well blended.

4. 4

   Add remaining milk and dry pudding mixes; stir 2 min.

5. 5

   Refrigerate 3 hours or until chilled.

6. 6

   Meanwhile, prepare cake batter and bake in 9-inch square pan as directed on package for gingerbread cake; cool completely.

7. 7

   Cut cake into cubes; place half in 3-L bowl.

8. 8

   Cover with layers of half each of the pudding mixture and Cool Whip.

9. 9

   Repeat layers of cake and pudding mixture.

10. 10

    Drop remaining Cool Whip in dollops over dessert.

11. 11

    Refrigerate 6 hours.

12. 12

    Meanwhile, make chocolate curls from remaining chocolate square.

13. 13

    Add to top of dessert with ginger just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.