Sweetheart Trifle Recipe

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 least 3 hours before serving. Yield: 12-15 servings.

Sweetheart Trifle published in Quick Cooking January/February 2002, p37