From HERSHEY’S
Makes 1 trifle for 12 servings

A red velvet cake is made even more delectable with the addition of cheesecake trifle and HERSHEY’S KISSES Milk Chocolate and Candy Cane Mint Candies. 

INGREDIENTS
2 package of cheesecake pudding mix

38 HERSHEY’S KISSES Brand Milk Chocolates

12 HERSHEY’S KISSES Brand Candy Cane Mint Candies

1 cup of HERSHEY’S Semi-Sweet Chocolate Chips

2 cups of sweetened whipped cream or whipped topping, divided

36 chocolate sandwich cookies, crushed

DIRECTIONS
1.Prepare HERSHEY’S Red Velvet Cake and cool completely. Crumble one half of cake into pieces. Wrap remaining cake for another use.

2.Prepare cheesecake pudding according to package directions and refrigerate until ready to assemble trifle. Remove wrappers from milk chocolates and candy cane mint candies then set aside.

3.Stir chocolate chips into pudding. Place 1 3/4 cups cookie crumbs in bottom of 8-inch trifle bowl with 5-inch sides. Layer with about 1/2 of cake crumbles and 1 2/3 cup pudding. Place 26 milk chocolate pieces around side of bowl with bottoms against side of bowl. Top with 1 cup whipped cream. Repeat layering cookies, cake and pudding, ending with whipped cream. Garnish trifle by alternating milk chocolates and candy cane mint candies along edge of bowl. Cover and refrigerate leftovers.

Find this recipe and more holiday treats at hersheyland.com