Indulge in a heavenly dessert with our Scoop of Heaven Trifle recipe. This delicious treat is not only easy to make but is also perfect for any occasion, whether it’s a casual family dinner or a special celebration.

Why You’ll Love This Recipe?

The combination of Devil’s Food cake, sweetened condensed milk, whipped cream, caramel syrup, and toffee creates a symphony of flavors in every bite.
This recipe requires minimal prep time, making it a convenient option for busy days or last-minute dessert needs.

Ingredient Notes:

Devil’s Food cake mix: Provides a rich and moist base for the trifle.
Sweetened condensed milk: Adds sweetness and creaminess to the layers.

Whipped cream: Adds a light and airy texture to the trifle.

Caramel syrup: Infuses a hint of caramel flavor throughout the dessert.

Heath English Toffee Bits: Adds a crunchy texture and a buttery toffee flavor.
King-Sized Heath bar: Crushed and used as a topping for an extra indulgent touch.

Step-by-Step Instructions:

Prepare the Devil’s Food cake mix according to the box instructions and let it cool.

In a large bowl, mix the sweetened condensed milk with whipped cream to create a creamy layer.
In a trifle dish, layer the cake, cream mixture, caramel syrup, and Heath English Toffee Bits.

Repeat the layers until you reach the top of the dish, then top with crushed King-Sized Heath bar.

Chill in the refrigerator for a few hours before serving.

Helpful Tips:

For a twist, try using chocolate or vanilla cake mix instead of Devil’s Food.

Store the trifle in the refrigerator, covered, for up to 2 days.

Swap the Heath toppings with your favorite nuts or chocolate chips for a different flavor profile.

Expert Tips for the Best Results:

Allow the trifle to sit in the refrigerator for at least 4 hours before serving to allow the flavors to meld together.

Use a clear glass trifle dish to show off the beautiful layers of the dessert.

Serving Suggestions:

Pair this decadent trifle with a cup of coffee or a glass of dessert wine for a truly indulgent experience.

Storage and Reheating Tips:

To store leftovers, cover the trifle dish with plastic wrap and refrigerate. To reheat, allow it to come to room temperature or enjoy it chilled straight from the fridge.

Frequently Asked Questions:

Can I use store-bought cake instead of a cake mix? Yes, you can use a store-bought cake for this recipe.

Is it necessary to use whipped cream, or can I substitute it with something else? Whipped cream adds a light and airy texture, but you can use a whipped topping as a substitute.
Can I make this trifle in advance? Yes, you can assemble the trifle a day ahead and refrigerate it until ready to serve.

Can I freeze the trifle? It is not recommended to freeze the trifle as it may affect the texture of the layers.

Conclusion:

Treat yourself and your loved ones to a delightful Scoop of Heaven Trifle that is sure to impress. Try this recipe and let us know how it turned out in the comments below!

Scoop of Heaven Trifle

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Author: Emily

Prep Time: 30 mins

Cook Time: 30 mins
Total Time: 1 hour

Yield: 8–10 servings 1x

Category: Desserts
Method: Baking

Cuisine: American

Diet: Vegetarian

Print Recipe

Description

Scoop of Heaven Trifle is a decadent dessert featuring layers of Devil’s Food cake, sweetened condensed milk, whipped cream, caramel syrup, and Heath English Toffee Bits, topped with crushed Heath bar for an extra crunch.

Ingredients

Units Scale

Cake:

1 box Devil’s Food cake mix

Layers:

1 can sweetened condensed milk
16 oz. whipped cream

22 oz. caramel syrup

8 oz. Heath English Toffee Bits

Topping:

1 King-Sized Heath bar (crushed)

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Instructions

Prepare Cake: Make Devil’s Food cake according to box instructions. Let it cool.

Assemble Layers: In a trifle dish, layer cake, condensed milk, whipped cream, caramel syrup, and toffee bits. Repeat layers.
Top: Sprinkle crushed Heath bar on top.

Notes

You can customize this trifle by adding nuts, chocolate chips, or other toppings of your choice.

Nutrition

Serving Size: 1 bowl
Calories: 400 kcal

Sugar: 30 g

Sodium: 200 mg
Fat: 20 g

Saturated Fat: 10 g

Unsaturated Fat: 8 g
Trans Fat: 0 g

Carbohydrates: 45 g

Fiber: 1 g
Protein: 5 g

Cholesterol: 30 mg