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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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If you're a peanut butter and chocolate lover, this fantastic trifle is for you, assures Lorie Cooper of Chatham, Ontario. It's a hit every time I serve it. I always have requests for the recipe. Ingredients:
1 package chocolate cake mix (regular size) |
1 package (10 ounces) peanut butter chips |
4-1/4 cups cold milk, divided |
1/2 cup heavy whipping cream |
1/4 teaspoon vanilla extract |
2 packages (5.9 ounces each) instant chocolate pudding mix |
1 carton (12 ounces) frozen whipped topping, thawed |
4 nestlé crunch candy bars (1.55 ounces each), crumbled |
Directions:
1. Prepare cake mix according to package directions. Pour the batter into a greased 13-in. x 9-in. baking pan.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. In a heavy saucepan, combine chips, 1/4 cup milk and cream. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Cool to room temperature. In a large bowl, whisk remaining milk and pudding mixes for 2 minutes (mixture will be thick).
4. To assemble, crumble half of the cake into a 4-qt. trifle bowl or large bowl. Layer half of the peanut butter sauce, pudding, whipped topping and candy bars; repeat layers. Cover and refrigerate for at least 3 hours before serving. Yield: 12-15 servings.
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