Boozy Triple Irish Trifle
- 1 box of Devil's Food Cake (I used Pillsbury)
- ingredients as per box instructions (except the water)
- 1 c. Guinness Beer plus more for drizzle
- 2 8 oz. bars of cream cheese, softened
- 1/3 c. Bailey's Irish Cream
- 1 c. powdered sugar
- 2 c. cool whip
- 1 bag (27-29 pieces) of baking caramels (I used Werthers but Kraft would work fine as well)
- 6 TBSP Jameson Irish Whiskey
- Preheat oven to 350 degrees and line a 9x13 pan with foil and spray it with cooking spray.
- Prepare cake according to package directions except substitute the water called for in the instructions with 1 cup of Guinness Beer. Bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
- Prepare the cream filling by placing the cream cheese in a medium mixing bowl and mixing until soft and creamy. Add the Bailey's and the powdered sugar and mix until blended. Carefully fold in the cool whip by hand. Set aside.
- Make the caramel drizzle by placing the caramels unwrapped in a medium pan with 3 TBLSP of Jameson's Irish Whiskey. Over low heat, whisk together until smooth. Add 2-3 more TBLSP of whiskey and whisk together until desired consistency and taste is achieved. Set aside.
- Cut up the cooled cake into pieces, place in a medium bowl and pour 1/4-1/2 cup of Guinness beer over the pieces and allow it to soak in for a few minutes.
- Assemble the trifle by using a medium trifle dish and covering the bottom with cake pieces. Next, add a layer of the cream filling and then drizzle with caramel sauce making particular attention to the sides of the dish so the layers all show. Continue the layers again and finish off with a cake layer on top and covering it with the remaining cool whip from the container. Save one piece of chocolate cake to crumble on the very top and finish it off with a caramel drizzle.
- Alternatively, you could layer individual clear plastic cups for a different type of presentation.
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