3 – 10.8 ounce frozen double-chocolate cake slices, cut into 1 inch pieces
2 – 6 bars packages original Klondike bars, cut into 6 small squares
8 ounces dark chocolate-covered pretzels
12 ounces caramel sauce
16 ounces whipped topping
Place cake and ice cream cubes in a large baking dish and freeze until ready to assemble.
Gently crush pretzels into smaller pieces. (DO NOT over crush) Reserve 2 ounces to garnish the top of the trifle.
Layer ingredients in a trifle dish 1/3 of the cake, 1/3 of the ice cream, 1/3 of the pretzels, drizzle on 1/4 of the caramel and top with a 1/3 of the whipped cream. Repeat this two more times, finishing with the whipped topping.
Drizzle the rest of the caramel over top, sprinkle with reserved pretzels. Freeze immediately. Remove trifle from freezer 3–4 minutes before serving.
