Chocolate Mint Trifle

I made this for our Christmas Eve Dinner Desert. I didn't really follow a recipe, but here is my version.

Ingredients:

1 chocolate cake, baked in a 13 x9 pan, cooled and cubed

2 boxes instant chocolate pudding, prepared according to package directions

1 tub Cool-Whip Light (8 ounces), thawed

Andes mints, chopped

In a trifle bowl, layer half of the cubed chocolate cake, half of the pudding, half of the chopped candy and half of the cool-whip. Repeat using remaining cake, pudding and cool-whip, ending with candies. Chill for 4 hours or overnight to let flavors blend. Serve chilled. Enjoy!

Blessings,

Lisa