Ice Cream Bar Trifle
Ice Cream Bar Trifle
Ice Cream Bar Trifle
Ice Cream Bar Trifle

Ice Cream Bar Trifle

David Venable

Picture this: it's a sweltering day & everyone at your party is HOT. Imagine their delight if you put this trifle on the table. Way to go, BBQ hero. Way to go!"


  • 3 (10.8 oz) packages frozen double-chocolate cake slices, cut into 1" pieces
  • 2 (6 bars) packages original Klondike® bars, cut into 6 small squares
  • 8 oz dark chocolate-covered pretzels
  • 12 oz caramel sauce
  • 16 oz whipped topping


Place the cake and Klondike bar cubes in a large baking dish and freeze until ready to assemble.
Gently crush the chocolate-covered pretzels into smaller pieces. (Don't over-crush, otherwise your pretzels will become dust!) Reserve 2 ounces to decorate the top of the trifle.
Place 1/3 of the chocolate cake squares into a large trifle dish. Then, place 1/3 of the Klondike bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order two more times, finishing with the whipped topping.
Add the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. Before serving, let the trifle sit at room temperature for 3–4 minutes (so the cake can thaw slightly.)

Cook's Notes

Substitute the original Klondike® bars with your favorite ice cream bar. If you're a chocolate lover, use chocolate sauce or syrup instead of caramel sauce. Work as fast as you can when assembling, if not the ice cream will melt.