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Sweetheart Trifle
"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."
12-15 Servings
Prep: 20 min. Bake: 30 min. + chilling
Ingredients
1 package (18-1/4 ounces) chocolate cake mix
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
Prepare cake mix according to package directions. Pour the batter
into a greased 13-in. x 9-in. baking pan.
Bake at 350° for 30-35 minutes or until a toothpick inserted near
the center comes out clean. Cool on a wire rack.
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
the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or
until soft-set.
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
© Taste of Home 2009
2 of 2
Sweetheart Trifle
(continued)
Directions (continued)
least 3 hours before serving. Yield: 12-15 servings.
© Taste of Home 2009