My trifle is similar. I make a chocolate cake (you can use Duncan Hines Devil Food mix, if you like) in two 8 or 9″ layers (depending on the size of my trifle bowl). I freeze them until very firm but not completely solidly frozen, then slice them in half horizontally, so I now have 4 layers of chocolate cake. I make the chocolate pudding with the whip (2 pks pudding to three cups pareve milk or whip), and either whip another Haddar whip together with a vanilla package of pudding, or flavor it with rum extract and just whip it up as is. I take a box of Viennese crunch (like Shufra’s), seal it in a large ziploc bag and bang it with a hammer until it is coarsely crunched. Then I take one layer of cake and put it in the trifle bowl, pressing it into the walls of the bowl so it comes up slightly, throw on a layer of chocolate whip, then sprinkle on a layer of crunch, then a layer of vanilla, then more crunch, then the second layer of cake,always pushing down slightly on the cake layer, to force the edges of the whip and crunch to go slightly up the side, which looks so pretty. Then more chocolate whip, crunch, vanilla whip more crunch, third layer of cake, etc. The last thing should be a layer of vanilla whip covered with a layer of crunch on top. I put saran wrap to cover it then put it in the freezer until a half hour before serving. Freeze ti for several hours initially, or overnight. This is a spectacular looking and tasting dessert.
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