Give your trifle a tropical twist. Layers of HERSHEY'S Chocolate Syrup, vanilla or coconut pudding, chocolate cake, mango and pineapple topping come together to create a fruit trifle that perfectly balances the rich flavor of chocolate with the sweetness of tropical fruit.
Place 3/4 fl. oz. of HERSHEY'S Chocolate Syrup in bottom of large parfait glass.
Layer 2 tablespoons of pudding.
Put cake cubes on top of pudding layer.
Place diced mango on top of cake; top mango with 1 tablespoon pineapple topping.
Layer remaining pudding.
Top with remaining 3/4 fl. oz. HERSHEY'S Chocolate Syrup.
Garnish with remaining pineapple topping and whipped cream topping. Serve immediately.