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Ultimate Easter Chocolate Egg Trifle

A stunning, crowd-pleasing layered dessert featuring crumbled chocolate cake, creamy vanilla pudding, crushed cookies, and festive candy eggs.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American, Spring
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake Layer
  • 1 box chocolate cake mix plus box ingredients
Cream & Crunch Layers
  • 2 boxes instant vanilla pudding mix 3.4 oz each
  • 4 cups cold milk
  • 8 oz whipped topping thawed
  • 14.3 oz chocolate sandwich cookies crushed
  • 1.5 cups mini candy-coated chocolate eggs plus extra for topping

Equipment

  • Large glass trifle bowl
  • Mixing bowls
  • 9x13 inch Baking Dish
  • Rolling pin or food processor

Method
 

  1. Bake chocolate cake according to package directions in a 9x13 dish. Let cool completely, then crumble into chunks.
  2. Whisk pudding mix and cold milk until thickened. Let set for 5 minutes, then fold in thawed whipped topping.
  3. Crush chocolate sandwich cookies into fine crumbs using a rolling pin or food processor.
  4. Place a layer of crumbled cake at the bottom of a trifle bowl.
  5. Spread a layer of the pudding mixture over the cake.
  6. Sprinkle generously with crushed cookies and a handful of mini candy eggs.
  7. Repeat layers (cake, pudding, cookies, eggs) until the bowl is full, ending with pudding.
  8. Top with a final layer of crushed cookies to look like dirt, and arrange remaining eggs in the center.
  9. Chill in the refrigerator for at least 4 hours before serving.

Notes

Trifle tastes best when made a day in advance! Wait to add the top garnish of candy eggs until right before serving so the colors don't bleed into the pudding.