DULCE DE LECHE TRIFLE

1 cup boiling water

1 pkg. (85 g) Jell-O Strawberry Jelly Powder

1 pkg. (600 g) frozen whole strawberries

2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding

3 cups cold milk

3 cups thawed Cool Whip Whipped Topping, divided

1/2 cup dulce de leche

1 pkg. (390 g) prepared pound cake, cut into 1-inch cubes

1/4 cup brandy

1 square Baker's Premium 70% Cacao Dark Chocolate, shaved into curls

ADD boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Stir in strawberries; set aside. Beat pudding mixes and milk in medium bowl with whisk 2 min.; stir in 1 cup Cool Whip.
MICROWAVE dulce de leche in microwaveable bowl on HIGH 20 to 30 sec. or until thin enough to pour when stirred. Place half the cake in large clear serving bowl; drizzle with half the brandy. Cover with layers of half each of the strawberry mixture and pudding mixture; drizzle with dulce de leche.
TOP with remaining cake, brandy, strawberry mixture, pudding mixture and Cool Whip. Garnish with chocolate curls. Refrigerate 2 hours.

kraft kitchens tips

How to Make Chocolate Curls

Unwrap chocolate square, leaving chocolate on paper wrapper. Microwave on HIGH 10 sec. or just until you can smudge chocolate with your thumb. Hold chocolate square, bottom-side up, firmly between thumb and fingers of one hand. Slowly pull vegetable peeler over bottom of square with other hand, allowing a thin layer of chocolate to curl as it is peeled off the square. For shorter curls, pull vegetable peeler over one of the narrow sides of chocolate square. Refrigerate until ready to use. Use toothpick to pick up curls and arrange them on top of dessert as desired.

Substitute

Substitute caramel or butterscotch sauce for the dulce de leche.

Note

Trifle can be refrigerated up to 8 hours before serving