Boston Cream Pie Trifle

Step 1

Prepare cake in 9×13 pan according to box directions.

Step 2

While cake is baking, combine milk and pudding mix and whisk until well blended.

Step 3

Add 1/2 cup of the cool whip and use rubber spatula to fold it into the pudding mixture.

Step 4

Once cake is cooled, cut into small squares.

Step 5

For the chocolate ganache, cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Add pinch of sea salt and mix in. Set aside.

Step 6

Once all components are prepared, layer ⅓ of the cake squares in the bottom of a trifle bowl. Spoon ⅓ of the pudding over the cake and carefully drizzle ⅓ of the Ganache over the pudding.

Step 7

Repeat until you have completed all three layers.

Step 8

Use piping bag to create design with Cool Whip or simply spread it evenly over the top of the trifle.

Step 9

Refrigerate until ready to serve. Enjoy!