Scoop of Heaven Trifle
An irresistible layered dessert featuring rich chocolate cake soaked in sweetened condensed milk, topped with fluffy whipped cream, buttery caramel, and crunchy toffee bits. This easy no-bake assembly makes it perfect for any celebration.
Equipment
- 9x13-inch baking pan
- Large trifle bowl or glass bowl
- Wooden spoon or chopstick for poking
- Mixing bowls
Ingredients
Cake Layer
- 1 box devil's food cake mix plus ingredients required on box
- 1 can (14 oz) sweetened condensed milk
Trifle Layers
- 16 oz whipped topping or whipped cream
- 22 oz caramel sauce
- 8 oz Heath English toffee bits
Topping
- 1 king-size Heath bar crushed
Instructions
- Bake the devil's food cake according to package directions in a 9x13 inch pan. While still hot, poke holes all over the cake surface using a wooden spoon handle or chopstick, spacing them about half an inch apart.
- Pour the entire can of sweetened condensed milk evenly over the hot cake, allowing it to seep into all the holes. Let the cake cool completely, then refrigerate for at least 2 hours or overnight.
- Once cooled, cut the cake into 1-inch cubes. They don't need to be perfectly uniform.
- In a large trifle bowl or clear glass bowl, spread one-third of the cake cubes evenly across the bottom.
- Layer one-third of the whipped cream over the cake, then drizzle one-third of the caramel sauce over the whipped cream. Sprinkle a generous amount of toffee bits on top.
- Repeat the layering process two more times: cake cubes, whipped cream, caramel sauce, and toffee bits.
- Crush the Heath bar into small pieces and sprinkle evenly over the top layer.
- Cover and refrigerate for at least 2 hours before serving, allowing flavors to meld together. Serve chilled with a large spoon, scooping through all layers.
Notes
This trifle can be made up to 24 hours in advance. For maximum crunch, add the crushed Heath bar topping just before serving. Store covered in the refrigerator for up to 3 days. The toffee bits will soften over time but remain delicious.