Chocolate Pudding Trifle

2 cups heavy cream.

2 tablespoons confectioner's sugar.

1 teaspoon pure vanilla extract.

One 11-ounce loaf store-bought pound cake, cut into cubes.

4 cups prepared chocolate pudding.

Chocolate shavings, for decoration.

DIRECTIONS:

In a large clean bowl, whip the cream for around 30 seconds until frothy. Add the sugar and vanilla.

Whip again until soft peaks form, being careful not to over whip.

Place an even layer of cake on the bottom of a 3-quart trifle dish. Top with half of the chocolate pudding, smoothing out the layer with a spatula. Cover with half of the whipped cream and smooth out repeat again, starting with the cake. Decorate the top with shaved chocolate.

Refrigerate until ready to serve.