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Heath Bar Crunch Trifle. 1 box Devils Food Cake, baked & cut into pieces; 1 box Chocolate Pudding; 1 container Cool Whip; 2 Heath Bars or 1 Bag of Heath Bar Mini's, crumbled; Trifle dish or individual glass bowls; Prepare and bake cake. Allow to cool and cut into small pieces. Prepare pudding as directed on the box. Reserve in saucepan till.

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In a small bowl combine the caramel sauce and sweetened condensed milk. Drizzle ⅓ of the mixture over the cake in the trifle dish. Spoon ⅓ of the whipped topping over the cake and cover with a generous handful of heath bars. Repeat twice more so you have 3 layers of cake, sauce, whipped topping, and heath.

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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. Top with half the pudding, half the candy bars or cookies, and half the whipped topping. Repeat layering the remaining cake, pudding, and candy bars or cookies.

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Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of.

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Instructions. Prepare the brownies according to instructions. Replace the water {or liquid} called for with Heath International Delights Creamer. Stir in Heath Milk Chocolate Toffee Bits and bake. Let cool completely and refrigerate for 30 minutes or more before cutting into bite sized pieces.

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Cut brownies into bite-sized squares. Wash and slice strawberries thinly. Slice bananas. In a trifle dish, layer of brownies on the bottom, followed by a thin layer of bananas, then strawberries, then heath bar and top with a layer of cool whip. Repeat this process until the trifle dish is full. Garnish with a fresh strawberry.

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Allow the cake to cool completely, remove from the pan to a wire rack; then cut each half horizontally forming four circles. Step 3. Assemble the Trifle. To assemble the dessert, you'll need a trifle bowl; which is a bowl that has a pedestal is is generally clear glass. First, gather your cake layers, pudding, toffee bits and whipped topping.

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Cut brownies into 1 inch squares. Place half of the squares in bottom of 3 quart glass bowl. Pour half of the pudding over the brownies in the bowl. Top with half each of toffee bits and whipped topping . Repeat with the remaining brownies, pudding, toffee and whipped topping. Cover and refrigerate at 4 hours.

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In a large bowl, beat together cake mix, eggs, oil, and water for 1-2 minutes, or until well-combined. Pour the cake batter into the greased/lined pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly for 10-15 minutes.

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How to make our Heath Bar Trifle. First, cut muffins into 1 to 2 in chunks. Make pudding according to instructions on box. Set aside. In a trifle dish build the layers. Start with a layer of muffin pieces. Next, spread a generous layer of Cool Whip, using 1/2 of the container. Repeat the same steps using the Chocolate Pudding.

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3. Crumble one round cake into trifle bowl. Spread a layer of chocolate pudding on top. Sprinkle on half of crushed Heath bar. Put a layer of Cool Whip on top. 4. Repeat the same with the next chocolate cake. Sprinkle left over Heath bar on top for decoration. Make a yellow cake and layer with vanilla pudding, strawberries and bananas.

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2. Break up half of angel food cake into bite size pieces and place at the bottom of bowl. 3. Place half of the chocolate pudding on top of the cake. 4. Place half of the Cool Whip on top of the pudding. 5. Scatter half of the broken Heath Bar pieces on top of Cool Whip. 6.

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Crumble the cake witha fork until you get smaller pieces and let the cake cool for 30 minutes. In a large glass bowl, layer - cake, chocolate pudding and whipped topping until you get to the top. The top layer is whipped topping with a garnish of Heath Toffee Bits. Serve immediately or chill in the refrigerator for up to one day and serve.

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Assemble the layers in a trifle dish. Begin by layering muffin slices on top. Then, using 1/2 of the container, put a liberal layer of Cool Whip on top. To make the Chocolate Pudding, use the same procedures as the Vanilla Pudding. Cover the pudding layer with Heath Bar crumbs. Repeat until the trifle is completely filled.

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Set aside. Assemble: Layer ⅓ of the cake cubes in the bottom of a trifle dish. Dollop ⅓ of the pudding mixture over the cake. Sprinkle ⅓ of the heath bar pieces over the pudding. Spread ⅓ of the whipped cream over the heath bars. Repeat with two more layers. Refrigerate trifle for 1-2 hours before serving.

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Mix cake pieces in ½ a cup Kahlua and stir to combine. In a separate bowl, beat egg whites until stiff (with an electric mixer) In another bowl, add boiling water, chocolate chips, and the remaining 4 tablespoon of Kahlua. With an electric mixer, beat until smooth. Fold egg whites into chocolate chip mixture.