"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Trifle - Scoop of Heaven Trifle Recipe

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This recipe for Trifle - Scoop of Heaven Trifle, by , is from Mignella Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Mignella


1 box Devil's Food cake mix (make according to directions)

1 can sweetened condensed milk
16 oz whipped cream
22 oz caramel syrup
8 oz Heath English Toffee Bits
1 King Sized Heath Bar

1. Prepare Devil's Food cake according to box directions.

2. When cake is still warm, cut it into small squares, leaving it in the pan.

3. Pour sweetened condensed milk evenly over cake, allowing it to soak in while it cools.

4. Once cake is cooled, spread ⅓ of it in the bottom of the trifle bowl.

5. Cover the cake pieces with ⅓ of whipped cream, caramel, and Heath English toffee bits.

6. Create two more layers the exact way.

7 Finally, sprinkle on a crushed Heath bars to top everything off (optional).

8. Refrigerate at least 4 hours before serving. Store in refrigerator.




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