Irish Flag Trifle

Looking for a last minute, easy, and festive St. Patrick's Day dessert?  Look no further.

I made this trifle (the recipe for which I got from my friend Chrissy S.) last year, but back then, I forgot the whiskey!  Oh, the horror!  ;) 

This time I made no such mistake.  Here's the easy process....

You will need:

• One box of white cake mix
• Two packages of banana cream flavored instant pudding
• Milk (to make the pudding with)
• A large tub of Cool Whip
• 6 Heath Bars
• Irish Whiskey (one nip, or approximately two shots)
• Green and orange food coloring (I use red and yellow to make my own orange, since I can't find orange in my market)

First, prepare the cake mix according to the package instructions, but also add as much green food coloring as you need in order to make it your desired shade.  Bake in two separate pans, according to the package directions.

While the cakes are baking, prepare the two packages of pudding, according to the directions on the boxes, but again, add as much orange food coloring as you need to in order to achieve the desired shade.  Also take your cool whip out of the fridge/freezer, so it comes to a more workable texture.  Finally, crush up all the Heath Bars in a plastic zip-top baggie.

When the cakes are done and cooled, it's time build your trifle.  The only non-obvious step that you will need to take is to trim off the sides of the cakes, so that the interior green color can shine through.

Layer it all into your trifle bowl....put in one of the cakes, drizzle it with half the whiskey, then a layer of pudding, then a layer of cool whip, and a layer of crushed Heath Bar.  Repeat the layering one more time, and then you are done.

You want to know the nutritional value on this?  No.  The don't ask, don't tell policy on this has not been repealed.  Just eat it, it's a holiday after all.  =P

4 Layer Delight

This dessert is a classic Southern grannie style dish, utilizing both fresh and store-bought ingredients.  It's easy and very yummy.  The utmost gratitude goes out to Jason's Grandma Irish for sharing this dish with me -- what an incredible lady, may she rest in peace.

BOTTOM LAYER: Mix together 1-cup of flour, 1/2-cup of crushed pecans, and 1/2-cup of melted butter (yes that's a whole stick, kids) into a crumbly dough-ish texture.  Press it into the bottom of a lightly greased 9x13 baking dish.


I use the butter wrapper to keep my hand clean

Bake it at 350-degrees for 15 minutes.  Set aside to cool.


SECOND LAYER: Mix together 1-cup of Cool Whip, 1-1/2-cups of powdered sugar, and 8-ounces of softened cream cheese (this is a whole helluva lot easier if you have a stand mixer or hand held electric mixer).  Spread the mixture over top of the now-cooled crust.

THIRD LAYER: Mix 2 packages of instant butterscotch pudding with 3 cups of milk (ignore the preparation instructions on the boxes or else you'll use too much milk and the pudding layer will be too runny).  Put the pudding in the fridge until it's almost firm, then pour it over top of the white layer and gently spread it out.

TOP LAYER: Cover the whole thing with a layer of Cool Whip and chopped pecans.

Refrigerate overnight to set.



I canNOT wait to dig into this tonight at pre-Thanksgiving dinner with the in-laws!!!  :')