Irish Creme Chocolate Trifle
(from: Taste of Home's Quick Cooking- Nov. Dec. '05)

1 pkg.(18-1/4 oz) devil's food cake mix
1 C refrigerated Irish creme non dairy creamer
3- 1/2 C cold milk
2 pkg. (3.9 oz each) instant chocolate pudding mix
3 C whipped topping
12 spearmint candies, crushed

Prepare and bake according to pkg. directions. Cool on a wire rack for 1 hour. Poke holes in cake about 2 inches apart and slowly pour creamer over cake. refrigerate for 1 hour. In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Cut cake into 1-1/2 cubes; place a third of the cubes in trifle bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in fridge.