 |
Sweetheart Trifle
|
 |
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 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
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 least 3 hours before serving.
Yield: 12-15 servings.
|
Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |