We have really been enjoying the bounty of produce over the past few weeks. For those of you who do not live in the Corn Belt, you don’t know what you are missing. The sweet corn straight from the field is so delicious. In fact, my dad would not pick a single ear from his garden until the water was boiling on the stove! I found a new favorite gardener whose organic veggies are second to none and we try to stop by her house several times a week. Right now I am a bit obsessed with squash, tomatoes, and peaches for baking pies.
Usually I make Heath Bar Cheesecake for Clay’s birthday but decided to try something different this year called a Heath Bar Trifle. Joe and I whipped it up together and it was fabulous! Just look at this happy face on the birthday boy!
Heath Bar Trifle
1 Devil’s Food Cake either from mix or scratch, baked according to package directions, cooled, and cut into small cubes
2 pkgs. instant chocolate pudding mix, prepared
1 jar carmel topping
1 18 oz. Cool Whip topping
1 pkg. English Toffee Bits or heath Bar candies finely chopped
In trifle bowl or other clear bowl, layer half of each ingredient; repeat. Chill for several hours and serve in festive glasses or bowls. Refreshing and yummy!